Grilled Chicken Cutlet Parmigiana (Rachael Ray) |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
2 pounds thin cut chicken breast, cutlets |
salt and pepper |
extra-virgin olive oil, for drizzling, plus 2 tablespoons |
3 to 4 cloves garlic, chopped |
1 teaspoon crushed red pepper flakes |
1 small yellow skinned onion, finely chopped |
1 (28-ounce) can fire roasted diced tomatoes, such as muir glenn brand |
1 cup, 20 leaves, fresh basil leaves, shredded or torn |
1/2 cup parmigiano-reggiano |
1/2 pound smoked mozzarella, thinly sliced |
Directions:
1. 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.
2. 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.
3. Preheat the broiler to high.
4. Layer the chicken with fire roasted sauce in a casserole dish. Top the casserole with Parmigiano and mozzarella. Brown the casserole under the broiler 3 minutes.
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