Grilled Chicken Parmesan Recipes

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GRILLED CHICKEN PARMESAN SANDWICH



Grilled Chicken Parmesan Sandwich image

Grilling the chicken cutlet and the tomatoes makes for a playful, summery, and breadcrumb-free twist on this classic Italian-inspired, chicken parmesan sandwich.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 10

6 plum tomatoes
Thinly sliced garlic
1 tablespoon olive oil plus more for brushing
1/4 teaspoon red pepper flakes
1/2 teaspoon oregano
Salt and pepper
4 split hero rolls
4 chicken cutlets
Grated Parmesan (1/2 cup total)
Thinly sliced mozzarella (4 ounces total)

Steps:

  • Core and halve tomatoes. Slip some garlic into each half, then toss with olive oil, red pepper flakes, and oregano and season with salt and pepper. Brush rolls with olive oil. Grill rolls until toasted and tomatoes until tender. Season chicken and grill one side; flip, then top with Parmesan and mozzarella. Grill until chicken is cooked through and cheese is melted. Make sandwiches with rolls, chicken, and tomatoes.

GRILLED CHICKEN PARMESAN



Grilled Chicken Parmesan image

This is a great way to prepare this traditional favorite used fresh sliced tomatoes instead of tomato sauce.

Provided by Derrick Riches

Categories     Entree

Time 20m

Number Of Ingredients 8

4 chicken breasts , skinless and boneless
3 Roma tomatoes sliced thinly
4 ounces/115 g mozzarella cheese, cut into 1/4 inch slices
1/4 cup/60 mL Parmesan cheese
5 to 6 basil leaves
2 teaspoons/10 mL olive oil
1/2 teaspoon/2.5 mL salt
1/2 teaspoon/2.5 mL black pepper

Steps:

  • Gather the ingredients.
  • Preheat grill for medium-high heat.
  • Pound chicken breast until about 1/4 inch thick.
  • Coat with olive oil, salt, and black pepper.
  • Place chicken on grill and cook for 5 minutes.
  • Turn chicken over and place cheese and tomato slices on top.
  • Cook for an additional 5 to 6 minutes.
  • Once the internal temperature of chicken reaches 165 F., remove from heat, allow to sit for 1 to 2 minutes and place basil leaves on chicken before serving.
  • Either serve over pasta or make into a chicken parmesan sandwich.
  • Enjoy!

Nutrition Facts : Calories 337 kcal, Carbohydrate 3 g, Cholesterol 130 mg, Fiber 1 g, Protein 46 g, SaturatedFat 6 g, Sodium 643 mg, Sugar 2 g, Fat 15 g, ServingSize 4 servings, UnsaturatedFat 0 g

GRILLED CHICKEN PARMESAN



Grilled Chicken Parmesan image

Make and share this Grilled Chicken Parmesan recipe from Food.com.

Provided by JMT Gourmet

Categories     Chicken Breast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/4 lbs boneless chicken breasts or 1 1/4 lbs chicken tenders
3/4 cup spaghetti sauce
1 -2 teaspoon onion salt
1 -2 teaspoon oregano
1 -2 teaspoon black pepper
1 cup shredded 2% mozzarella cheese
1/4 cup grated parmesan cheese
1/4 cup shredded parmesan cheese
8 ounces spaghetti
6 quarts boiling water

Steps:

  • Boil water for spaghetti.
  • Season both sides of the chicken breasts with onion salt, oregano, and black pepper.
  • Grill the chicken breasts for about 3 minutes per side (or until cooked through).
  • Cook spaghetti 4-5 minutes. Drain.
  • Spread 1/4 cup of spaghetti sauce on the bottom of a baking dish. Place chicken on top. Spread the remaining 1/2 cup of spaghetti sauce over the chicken.
  • Top with grated and shredded parmesan and mozzerella cheese.
  • Place dish uncovered under broiler for 3 minutes (or until cheese is melted).
  • Serve over spaghetti.

GRILLED CHICKEN PARMESAN



Grilled Chicken Parmesan image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 10-inch piece baguette
1 1/2 pounds tomatoes (about 5), quartered
Kosher salt
2 tablespoons extra-virgin olive oil
2 cloves garlic, thinly sliced
Pinch of red pepper flakes
4 6-ounce skinless, boneless chicken breasts
1/2 teaspoon dried oregano
4 ounces part-skim mozzarella cheese, thinly sliced
3 tablespoons shredded parmesan cheese
1/4 cup chopped fresh basil

Steps:

  • Cut off a 1 1/2-inch piece of the baguette and pulse in a food processor to make breadcrumbs. Add the tomatoes and 1/4 teaspoon salt and pulse until the tomatoes are finely chopped but not pureed. Heat 1 1/2 tablespoons olive oil in a medium skillet over medium heat; add the garlic and cook until just golden, about 1 minute. Add the red pepper flakes and tomato mixture and bring to a simmer; cook until the sauce thickens slightly, 8 to 10 minutes.
  • Meanwhile, preheat a grill to medium high. Toss the chicken with the remaining 1/2 tablespoon olive oil, the oregano and 1/4 teaspoon salt. Split the remaining baguette in half lengthwise and then cut in half to make 4 pieces.
  • Grill the bread, cut-side down, until lightly toasted. Grill the chicken until cooked through, about 5 minutes per side, topping with the mozzarella and covering during the last 2 minutes.
  • Spoon some tomato sauce onto the bread pieces and top with half of the parmesan. Top each with a chicken breast, then the remaining sauce. Sprinkle with basil and the remaining parmesan.

EASY GRILLED CHICKEN-PARMESAN DINNER



Easy Grilled Chicken-Parmesan Dinner image

Get ready for dinner in just 25 minutes with our Easy Grilled Chicken-Parmesan Dinner! Your family will love this grilled chicken-Parmesan pasta dinner.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 6 servings

Number Of Ingredients 7

1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/3 cup KRAFT Grated Parmesan Cheese, divided
6 KRAFT Singles, divided
4 cups gemelli pasta, uncooked
6 small boneless skinless chicken breasts (1-1/2 lb.), pounded to 1/2-inch thickness
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce, divided
2 Tbsp. chopped fresh basil

Steps:

  • Heat grill to medium heat.
  • Combine mozzarella and 1/4 cup Parmesan. Cut 3 Singles in half. Cook pasta in large saucepan as directed on package, omitting salt.
  • Meanwhile, grill chicken 6 to 8 min. on each side or until done. Top each breast with 1 Tbsp. pasta sauce, about 1-1/2 Tbsp. of the mozzarella mixture and 1 Singles piece. Grill 1 min. or until cheeses are melted. Remove from grill; cover to keep warm.
  • Drain pasta; return to pan. Stir in remaining sauce and Singles; cook and stir 3 min. or until sauce is heated through and Singles are melted.
  • Spoon pasta onto platter; top with chicken, remaining Parmesan and basil.

Nutrition Facts : Calories 600, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 90 mg, Sodium 820 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 44 g

HEALTHY GRILLED CHICKEN PARMESAN



Healthy Grilled Chicken Parmesan image

Make and share this Healthy Grilled Chicken Parmesan recipe from Food.com.

Provided by bethroan

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

16 ounces chicken breasts, boneless & skinless
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup prego heart smart spaghetti sauce
1/2 cup lowfat mozzarella cheese, shredded
4 tablespoons reduced fat parmesan cheese, shredded
olive oil flavored cooking spray

Steps:

  • Preheat oven to 350 degrees and preheat grill to high heat.
  • Mist both sides of the chicken breasts lightly with the olive oil and season with salt and pepper.
  • Grill the chicken for 4 minutes per side (or until it is no longer pink inside). Transfer to a baking dish.
  • Heat the sauce until warm and divide evenly on top of chicken. Follow with mozzarella and then parmesan.
  • Bake for 5 minutes.

LAZY CHICKEN PARMESAN GRILLED CHEESE



Lazy Chicken Parmesan Grilled Cheese image

Wanted to eat a chicken Parmesan sub but didn't feel like spending the time cooking and breading chicken. So I opted to cut corners using frozen chicken patties and pre-prepared ingredients to make my life easier. Picked up the sub rolls and couldn't justify eating that many calories, so opted instead for sliced Italian bread and thin-sliced cheese. Turned out so surprisingly good, I thought I'd share. Enjoy!

Provided by Cindylee Bloomer

Categories     Main Dish Recipes     Sandwich Recipes     Chicken

Time 35m

Yield 2

Number Of Ingredients 8

2 frozen breaded chicken patties (such as Tyson®)
2 tablespoons garlic butter, or to taste
4 slices Italian bread
1 cup marinara sauce
½ teaspoon dried basil, or to taste
1 pinch garlic salt, or to taste
6 thin slices provolone cheese
2 tablespoons shredded Parmesan cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Place chicken patties on a baking sheet.
  • Bake in the preheated oven until cooked through and crispy, about 20 minutes. Cut chicken patties in half lengthwise.
  • Spread garlic butter onto 1 side of each bread slice.
  • Mix marinara sauce, basil, and garlic salt together in a microwave-safe bowl; heat in microwave until warmed, 30 seconds to 1 minute. Stir.
  • Place 1 bread slice, butter-side down, into a skillet; top with 2 slices provolone cheese, 1 tablespoon marinara sauce, 2 chicken patty halves, overlapped to cover bread, 2 tablespoons marinara sauce, 1 slice provolone cheese, and bread, butter-side up. Cook over medium heat until bread is crisp and cheese is melted, 2 to 3 minutes per side. Repeat with remaining ingredients.
  • Sprinkle Parmesan cheese over remaining marinara sauce and serve alongside each sandwich.

Nutrition Facts : Calories 751.6 calories, Carbohydrate 50.2 g, Cholesterol 111 mg, Fat 45.3 g, Fiber 4.7 g, Protein 34.7 g, SaturatedFat 20.8 g, Sodium 1992.8 mg, Sugar 11.7 g

GRILLED CHICKEN PARM



Grilled Chicken Parm image

Chicken parm - crisp chicken served with tomato sauce, draped in mozzarella and anointed with grated Parmesan, served perhaps on a hero roll or beside a tangle of pasta - is among the finest dishes of the Italian diaspora in America. There is sweetness and salt to the dish, along with the base creaminess of cheese and the satisfying crunch of the chicken's crust. These combine, especially under a spray of red pepper flakes, to deliver immense satisfaction. This recipe, adapted from one the chef Justin Bazdarich uses at the Speedy Romeo restaurants in New York, moves the preparation of the dish to the grill, and delivers a dish that is smoke-scented and beautiful, with flavors that manage to be both delicate and robust.

Provided by Sam Sifton

Categories     main course

Time 1h

Yield 4 to 8 servings

Number Of Ingredients 12

8 boneless, skin-on chicken thighs, about 2 1/2 pounds
1 tablespoon lemon zest
6 sprigs thyme, leaves only
3 cloves garlic, peeled
1/2 cup olive oil
1 28-ounce can whole San Marzano tomatoes
Kosher salt, to taste
1 medium-size bunch kale, stems removed and sliced into strips
Red-pepper flakes, to taste
8-10 basil leaves, roughly torn
8 ounces fresh mozzarella sliced thinly into 8 pieces
1/3 cup grated Parmesan

Steps:

  • Marinate the chicken. Place the chicken skin-side down in a snug pan or platter with sides, then evenly apply the lemon zest, thyme leaves and 2/3 of the garlic and massage it into the flesh. Pour 1/4 cup of the olive oil over the chicken, and cover with plastic wrap. Refrigerate for a few hours or overnight, or leave on the countertop for an hour or so while you prepare the rest of the dish.
  • Make the tomato sauce. Heat broiler on high. Put the tomatoes into a food processor, and pulse a few times to break them up. Pour the chopped tomatoes into a small sheet pan with sides, then slide it directly under the broiler, and allow it to cook until much of the liquid has evaporated and the sauce has become thick, about 10 to 12 minutes. Remove from oven, allow to cool slightly, then pour into a bowl.
  • Whisk 2 tablespoons olive oil into the tomatoes, along with a pinch of salt, to taste. Set aside.
  • Make the kale. Heat the remaining 2 tablespoons of olive oil in a large sauté pan with a lid over medium-high heat until it shimmers. Add the remaining garlic, and cook until it turns fragrant, about 30 seconds.
  • Add kale to the pan, turn the heat to high and add a splash of water. Use a spoon to toss the greens in the oil and water, then cover and cook for approximately 5 to 7 minutes, until the kale is soft and wilted, but still quite green. Remove cover, and continue to cook, stirring occasionally until all the liquid has evaporated, 1 to 2 minutes more. Remove the kale from the pan, sprinkle with basil and set aside.
  • When you are ready to cook the chicken, build a fire in your grill, leaving one side free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn one burner to high, leaving the others off, lower cover and heat for 15 minutes.)
  • Put the thighs on the side of the grill without coals, skin-side down, cover the grill and cook until skin is crisp and the flesh has started to whiten, about 12 minutes. Turn the chicken pieces over, and top each one with a piece of mozzarella. Cover the grill again, and cook for an additional 8 minutes or so, or until the cheese has melted entirely and the chicken has cooked through. (Thighs are done when a thermometer inserted in the thickest part of the thigh reads 165 degrees.)
  • Ladle the tomato sauce onto a large platter, and top with the cooked kale. Nestle the chicken on top of the kale and sauce. Sprinkle the Parmesan, some red-pepper flakes and a little salt over the top of the chicken, and serve.

Nutrition Facts : @context http, Calories 782, UnsaturatedFat 39 grams, Carbohydrate 11 grams, Fat 62 grams, Fiber 3 grams, Protein 46 grams, SaturatedFat 18 grams, Sodium 1006 milligrams, Sugar 5 grams, TransFat 0 grams

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