Grilled Chicken Parmesan (Leaner and Lively) --NEW
Recipe: Grilled Chicken Parmesan (Leaner and Lively) --NEW NEW
Today’s recipe is a really easy version of a summer, grilled chicken parmesan; only I changed it. Everyone talks about de-constructing recipes these days. Chicken parmesan is traditionally fried, then baked, smothered in tomato sauce and then coated in a thick layer or two of cheese. Nothing wrong with that. It’s just in the summer, and for the sake of health, I thought I’d do a leaner version that tastes light in the summer. Chefs talks about de-constructing. In this case it’s taken apart, lightened up and put back together.
Enjoy! It’s an easy grill item that’s fit for a party. Or even a party of two.
Serves 2. Can be doubled or even tripled and even expanded for a big party.
2 chicken breast pieces (boneless and skinless) (option: You can also do this dish with veal)
Olive oil spray
Italian spice blend to taste
Salt and pepper to taste
˝ cup of grated Romano cheese
4 slices of big, ripe tomato
2 deli slices of mozzarella cheese (you can use low fat cheese if you prefer)
Preheat your grill to medium high.
Put your chicken breast piece (one at a time) in a large zip-lock bag. Don’t close the bag. Use a meat mallet and pound the chicken breast until it’s flat. ‘Should end up about 1/3 – 1/2 “ thick when you’re done. Pounding it thin just makes it cook faster. Set this piece aside and keep doing this activity until you have pounded all of the chicken.
Spray each piece on both sides with olive oil. On the smooth side (top) sprinkle on Italian spice blend and grate a little salt and pepper. Now you are ready to grill.
Pl ace the chicken, top down on your grill. Grill for 3 – 4 minutes; until you get some nice grill marks on that side of your chicken and then gently turn it over. Grill 2 minutes more or until you can slice a bit of chicken at the thickest point and you don’t see pink anymore. This is a guess on the time because everyone’s grill cooks differently and before you proceed to the next point you want to make sure your chicken is completely free of pink.
While the chicken is still on the grill, sprinkle on the Romano cheese, place the slices of tomato (just enough to cover the chicken) and then put on a slice of mozzarella. Grill just a minute more until the mozzarella is warm and begins to wilt.
Chicken is ready and you’re ready to serve!
Enjoy. Cheers! Zola
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