Shelly's Recipe

Grilled Chicken Parmesan

Category: Poultry I

Basil-Balsamic Marinade:
1/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar
2 tbsp fresh basil -- chopped OR
1 tbsp dried basil -- +
2 tsp dried rosemary & 2 tsp dried oregano
Chicken Parmesan:
4 skinless boneless chicken breasts -- deboned & Flattened
4 1/2" slices ripe tomato
1/4 cup Parmesan cheese -- freshly grated
canola oil -- for grid

To make marinade: combine all the ingredients in a medium bowl.

Pour the marinade over the chicken in a shallow bowl and marinate for 3-6 hours in the refrigerator. Let it sit at room temp for 30 minutes before grilling. When ready to grill, drain the chicken from the marinade and reserve the remaining marinade for basting.Prepare the grill or preheat electric grilling machine.

If using a grill, place the chicken on an oiled grid directly over ashen coals and cover. Grill for 12-15 minutes, or until the chicken meat is completely white and the juices run clear. Be careful not to overcook the chicken or it will be tough. (Boneless chicken breasts need to be watched more closely and turned and basted often.) About 4 minutes before the chicken is done, place tomato slices on the outer edge of the grid and grill 2 minutes on each side. When the tomatoes are nicely grilled, top each chicken breast with a slice of tomato and about a tbsp of grated parmesan, while still on the grill. Cover for 1-2 minutes, allowing the cheese to melt, and serve immediately.

If using an electric grilling machine, place the chicken breasts on a hot grill, drizzle a bit of the marinade over the top, and cook for 2 minutes, or until the chicken is completely white and the juices run clear. Top each chicken breast with a slice of tomato, close the lid, and grill for 5 seconds. Then top each breast with about 1 tbsp of parmesan cheese, brush the upper grill with a little oil so the cheese won't stick, and close the lid for about 10 seconds so the cheese will melt. Serve immediately.

Serves 4