YUM! that is the first thing that comes to mind when I think about the Grilled Chicken Parmesan that I cooked for dinner last night. In fact, my mouth is watering just thinking about it! Not only is this version of Chicken Parmesan healthier than the usual breaded and cooked in oil version…but it tastes better, too!
I’m on a healthy eating kick as summer and bikini season are fast approaching so I’ve been doing a lot of outdoor grilling. However, we do have our nights of quick and easy cooking now and then so there happen to be some pasta and spaghetti sauce leftover from a dinner of spaghetti (my daughter’s favorite) last week. I really don’t like to throw food away so I suggested we have Chicken Parmesan and we could finish up the pasta by using it as a side dish. I really didn’t want to do all the breading and cook it in oil so I searched online to see if I could find a Grilled Chicken Parmesan recipe. Sure enough, the first one that Google showed me was by Paula Dean on the Food Network and it sounded great so I decided to give it a try. I altered Paula’s Grilled Chicken Parmesan recipe a bit so below is how I create my cheesy tomatoey grilled chicken goodness.
Here is your ingredients/shopping list:
- 4 chicken cutlets (I used a package that was 1.25 lbs and had 7 pieces of thin sliced chicken cutlets)
- Extra Virgin Olive Oil
- 1 lemon
- red pepper flakes
- spaghetti sauce (Paula Dean gives a basic tomato sauce recipe, but I don’t have time for that so I use ready made spaghetti sauce.)
- Mozzarella Cheese (regular or low fat – it’s up to you!)
- Parmesan Cheese ( I don’t like Parmesan so I didn’t use it on mine but I did use it on the pieces of chicken for other people)
Here is how to do it:
- Whisk together in a bowl: 4 tablespoons of extra virgin olive oil in a bowl, the juice of 1 whole lemon, 4 cloves of garlic chopped finely (you can choose to use about 2 teaspoons of pre-chopped garlic from a jar), a pinch of red pepper flakes, and a dash of salt and pepper.
- Place chicken cutlets in a bag and pour the oil/lemon mixture over it. Seal the bag and work it so the mixture covers all of the cutlets. Note: Paula Dean uses a grill pan, but I prefer to use my outdoor grill. I think meats taste better when cooked on an outdoor grill.
- Let the chicken sit and marinate for 15-20 minutes as you begin to prepare the side dishes of your choice. In my case, I started heating up the pasta and spaghetti sauce, got fresh green beans ready to steam, and cut up cantaloupe. I also prepared a baking dish with a thin layer of spaghetti sauce in the bottom so it would be ready for the chicken cutlets as soon as they come off the grill.
- After 10-15 minutes place the chicken cutlets on a grill (medium-high heat) and grill for 3-4 minutes on each side.
- After the chicken is done grilling, place the cutlets in a baking dish on top of a layer of spaghetti sauce. Spoon a bit more spaghetti sauce on top of each cutlet and sprinkle with mozzarella cheese.
- Place the baking dish of chicken under a broiler for about 5 minutes until the cheese is bubbly and starting to turn a golden color.
- Remove the chicken from the oven and serve! I served my Grilled Chicken Parmesan over a small bed of spaghetti (remember my goal is healthy eating so just a little bit of pasta will do) with steamed green beans, and cantaloupe on the side. If you want to go a little healthier, which I did for myself, nix the pasta and load up on veggies.
I know, I know…you’d love to see a photo of what it looked like when done, and let me tell you…it looked goooooood, but I forgot to take a picture! I am sure I will be making this again in the near future so I will be sure to take a photo next time. Sorry!