Grilled chicken parmesan
3
Points®
Temps total: 30 min • Préparation: 15 min • Cuisson: 15 min • Portions: 4 • Difficulté: Facile
This is a lighter, fresher, deconstructed version of the beloved (but traditionally very heavy) classic. Instead of breading chicken breasts and pan-frying them, we season them with herbs and grill them. And in place of marinara sauce, we use grilled grape tomatoes for the sauce. It’s all topped with shavings of Parmesan cheese so that you get the flavour hits you want. If you’d like to keep the cooking indoors, you can cook the chicken in a grill pan and broil the tomatoes until they’re lightly charred and their skins start to burst.
Ingrédients
Cooking spray
5 spray(s)
Uncooked boneless skinless chicken breast
1½ pound(s), 4 (6-oz) breasts
Olive oil
1½ tbsp(s), divided
Italian seasoning
1 tsp(s)
Kosher salt
¾ tsp(s), divided
Black pepper
¾ tsp(s), divided
Grape tomatoes
2 cup(s)
Fresh basil
2 tbsp(s), chopped, or 1/2 tsp dried basil
Red wine vinegar
2 tsp(s)
Garlic
1 clove(s), small, grated
Parmesan cheese
1 oz, shaved
Instructions
1
Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
2
Brush chicken with 1 tbsp oil and sprinkle with Italian seasoning, 1⁄2 tsp salt, and 1⁄2 tsp black pepper. Thread tomatoes onto 3 (8- to 12-inch) skewers. Coat tomatoes with nonstick spray. Arrange chicken and tomatoes on grill. Grill tomatoes, turning occasionally, until skins are lightly charred and start to split, 5 to 6 minutes. Grill chicken until instant-read thermometer inserted into centers registers 165°F, 5 to 6 minutes per side.
3
Transfer tomatoes from skewers to medium bowl. Stir in basil, vinegar, garlic, and remaining 11⁄2 tsp oil, 1⁄4 tsp salt, and 1⁄4 tsp black pepper. Spoon tomatoes over chicken and sprinkle with cheese.
4
Serving size: 1 chicken breast, ¼ cup sauce, and about 1 tbsp cheese
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