Grilled Chicken Parmesan

This Grilled Chicken Parmesan is a twist on an Italian classic. Enjoy this healthy recipe while still relishing in a classic Italian taste.

Prep Time 50

Cook Time 35

Total Time 1 25

Servings -6

Calories 314kcal

Author Sandra

Heat large saucepan over medium heat. Add olive oil, garlic, and onion. Season with salt and red pepper to tastes. Cook, stirring occasionally, until the onion and garlic are translucent, about 3-4 minutes.
Add tomatoes, water, and parmesan rind to the pot. Bring to a simmer. Cover, reduce heat to love and simmer for 30-40 minutes.
Bruise the basil by using the back of a knife and stir into the sauce. Simmer uncovered for another 10-15 minutes. Season with salt and crushed red pepper to taste, I usually don’t add anything extra but try the sauce and find what you like.
Serve immediately or store in a covered container in the fridge up to 5 days.

Preheat oven to 400, lightly spray 9x13 glass baking dish with olive oil spray and set aside.
Heat grill. Season the chicken to salt and pepper to taste. When the grill is hot, spray the chicken lightly with olive oil spray. Grill until just cooked through, do not overcook. About 1 1/2 minutes per side.
Spread 1 1/2 cups of marinara sauce on the bottom of prepared baking dish. Place the grilled chicken on top of the sauce. Add the remaining marinara sauce over the chicken. Sprinkle with 1/2 cup of the chopped basil, mozzarella, and parmesan.
Bake chicken for 10-12 minutes. Remove chicken from oven and set oven to broil. Add the panko crumbs by sprinkling lightly all over the chicken. Place back in the oven for 3-4 minutes, until crumbs are golden. Just watch the bread crumbs in the oven to make sure not to burn.
Serve immediately with a bed of arugula or noodles.

Prep time, included the time to prepare and cook the low fat marinara sauce.