Grilled Chicken Parmigiana Recipes

GRILLED CHICKEN PARMESAN

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

Steps:

• Preheat an outdoor grill to medium-high. Make sure the grates are clean so the chicken doesn't stick.
• Arrange a chicken breast between two sheets of plastic wrap. On a work surface, using a meat mallet or small heavy pan, pound the chicken evenly until it is 1/4-inch (6 millimeters) thick. Remove the plastic wrap and transfer to a baking sheet; repeat with the remaining chicken breasts. Brush both sides of each chicken cutlet lightly with oil.
• Combine the salt, pepper and garlic powder in a small bowl and sprinkle evenly over both sides of the chicken cutlets. Place the chicken cutlets on the grill and cover the grill. Cook for 3 to 4 minutes. Flip and spread a few tablespoons marinara sauce over each cutlet and top with a couple pieces of mozzarella and 1 tablespoon Parmesan. Cover the grill and cook until the cheese is melted and the chicken is cooked through, 3 to 4 minutes longer. Serve hot.

GRILLED CHICKEN CUTLET PARMIGIANA

Steps:

• Heat outdoor grill or indoor grill pan to high. Season chicken with salt and pepper and drizzle with extra-virgin olive oil to keep it from sticking to the grill. Cook 3 to 4 minutes on each side and transfer to a foil covered platter to hold. If you are using a grill pan, cook the chicken in 2 batches if necessary. While chicken cooks, make sauce.
• Place a medium pot on the stove over medium heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add garlic, crushed red pepper flakes and chopped onions. Cook 10 minutes, stirring often. Add tomatoes and heat through, 2 minutes. Wilt in the basil and season the sauce with salt and pepper.
• Preheat the broiler to high.
• Layer the chicken with fire roasted sauce in a flameproof casserole dish. Top the casserole with Parmigiano and mozzarella. Brown the casserole under the broiler 3 minutes.

CHICKEN PARMIGIANA

Steps:

• Place the chicken in a greased 8-in. square baking dish. In a small saucepan, bring the tomato paste, water, garlic and seasonings to a boil. Pour over chicken. , Bake, uncovered, at 400° for 15 minutes. Sprinkle with cheeses; bake 10-15 minutes longer or until a thermometer reads 165°.

CLASSIC CHICKEN PARMIGIANA

Steps:

• Cut each chicken breast in half lengthways so you have four fillets. Put the fillets on a board, cover with a sheet of baking parchment and bash with a rolling pin until they are the same thickness all over.
• Put the flour in a shallow dish and season with a little salt. Tip the egg into another dish, then the breadcrumbs and parmesan into a third dish, stirring to combine. Working with one chicken fillet at a time, coat in the flour, then dip into the beaten egg, and finally coat in the cheesy breadcrumb mixture. Transfer the breadcrumbed fillets to a plate as you go. To freeze, stack the fillets in a freezerproof container between sheets of baking parchment. Will keep frozen for three months.
• To make the sauce, heat the olive oil in a shallow pan and sizzle the garlic for 2 mins. Sprinkle in the sugar and add a splash of the vinegar, then tip in the tomatoes or passata. Add the oregano, season and bubble for 10-15 mins, stirring occasionally until thickened. To freeze, leave to cool completely, then transfer to a freezerproof container (portion it into more than one, if you like). Will keep frozen for up to three months. Defrost overnight in the fridge, then reheat in a pan until piping hot.
• Heat the sunflower oil in a large frying pan over a medium heat and cook the breadcrumbed chicken fillets for 3 mins on each side (fresh or from frozen) until golden and crisp. Arrange on a baking tray. Spoon a little of the sauce over the middle of each fillet, and top each with a slice of mozzarella. Heat the grill to high. Cook the spaghetti following pack instructions, then drain and toss with the remaining sauce. Grill the fillets for 3-4 mins, or 1-2 mins more if they're from the freezer, until the mozzarella is melted and bubbling, then serve.

CHICKEN PARMESAN

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and pepper.
• Beat eggs in a shallow bowl and set aside.
• Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside.
• Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.
• Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.
• Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side. The chicken will finish cooking in the oven.
• Place chicken in a baking dish and top each breast with about 1/3 cup of tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1 tablespoon olive oil.
• Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

GRILLED CHICKEN PARM

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.

HEALTHY GRILLED CHICKEN PARMESAN

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.