Wednesday, August 20, 2014
This meal is delicious, filling and comes together in under 30 minutes making it ideal for a weeknight meal. Serve along with a green salad and it's an amazing and filling meal that doesn't leave you weighed down. The next time you're craving chicken parmesan, change it up a little and serve it open face sandwich style!
Grilled Chicken Parmesan
1 (10 inch pieces) baguette
1 1/2 Pounds tomatoes (approximately 5) quartered
2 Tbsp extra virgin olive oil
2 Cloves garlic, thinly sliced
Pinch red pepper flakes
4 (6oz) boneless, skinless chicken breasts
1/2 Tsp dried oregano
4 Oz mozzarella cheese, thinly sliced
3 Tbsp shredded parmesan cheese
1/4 Cup chopped fresh basil
Cut a 1 1/2 inch piece of baguette, place in the food processor and pulse to make breadcrumbs. Add the tomatoes and 1/4 teaspoon of salt and pulse until the tomatoes are finely chopped but not pureed.
Pour 1 1/2 tablespoons olive oil in a medium skillet and place over medium heat. Once the oil is hot, add the garlic and cook until golden, about 1 minute. Add the red pepper flakes and tomato mixture and bring to a simmer. Cook until the sauce slightly thickens, about 8-10 minutes.
Place a grill pan over medium high heat. Drizzle the remaining 1/2 tablespoon of olive oil over the chicken and rub to coat. Sprinkle the oregano and 1/4 teaspoon of salt over the chicken.
Split the remaining baguette in half, lengthwise, then cut in half to make 4 pieces. Place the bread, cut side down, on the hot grill pan until lightly toasted.
Place the chicken on the pan and grill until cooked through, about 5 minutes per side. When there are two minutes remaining, top the chicken with mozzarella and cover.
Spoon some of the tomato sauce on the bread pieces. Top each half with the shredded parmesan. Place the chicken breast on top of the cheese, then top with the remaining sauce. Sprinkle with basil and the remaining parmesan.
Recipe source: Food Network Magazine-June 2014