Latin-Italian Grilled Chicken Parmesan
By trying a different cooking method, grilling instead of baking, gives this chicken parmesan dish a smoky flavor. Modified from Cook's Country original recipe. The marinade is optional, but it takes the dish to another level.
Servings 2 people
Calories 383kcal
Cost $5
Ingredients
- 1 Tbsp unsalted butter
- 1/4 cup onion, finely chopped
- 1/2 cup bell pepper, chopped fine
- 2 garlic cloves, minced
- 14.5 ozs canned diced tomatoes
- 1/4 cup Parmesan cheese, finely grated
- 2 Tbsp fresh basil, chopped
- 1 Tbsp extra virgin olive oil
- 8 ozs. chicken breast, sliced horizontally to make two cullets
- 1/2 cup mozzarella cheese, shredded
- 1/8 tsp Kosher salt
- 1/4 tsp black pepper
- 2 cups La Lechonera Natural Mojo Marinating Sauce
Instructions
- Pour the La Lechonera Natural Mojo marinating sauce in a dish or ziplock bag and marinate the chicken for at least 1 hour, up to 4 hours.
- In a medium saucepan, melt the butter on medium heat.
- Add the onion, bell pepper, and Kosher salt. Cook for about 6 minutes, or until onion is tender.
- Add the garlic. Stir and cook for about 30 seconds.
- Stir in the canned tomatoes and the juice, then mash with a potato masher.
- Turn up the heat to high and bring to a boil. Once boiling, reduce the heat to medium and simmer until slightly thickened. Should take about 10 minutes.
- Off heat, stir in the Parmesan cheese, basil, olive oil, and 1/4 teaspoon of pepper.
- Remove the chicken from the marinade. Discard the marinade.Pat the chicken cutlets with a paper towel, so to create a dry cooking surface.
- Turn on the grill and set to medium heat. Clean grill with brush and baste on vegetable oil
- Lightly season the chicken with salt and pepper.
- Grill chicken on the first side until well-browned, for about 3 minutes.
- Flip chicken over and add 2 Tablespoons of the cooked tomato mixture to each cutlet, spreading on top of the cooked side.
- Close grill and cook chicken for another 3-5 minutes or until it registers about 155ºF.
- Top chicken cutlets with shredded mozzarella, then cook till cutlets reach 160ºF.
- Remove chicken from the grill, tent with foil, and allow to rest for 5 minutes before serving.
- Any remaining tomato sauce can be served on the side.