Grilled Chicken Parmesan – A summertime version!

So the other day, I was at the restaurant and I saw the waitress pass by me with this incredibly good looking plate of Veal Parmesan.

At first, I was only attracted by its good looks…

A beautiful piece of tender veal, whose presence one had to guess for it was invisible to the eye, all covered in rich bright red tomato sauce and buried in ooey, gooey melted mozzarella that it was.

Fresh parsley had been lightly sprinkled on top, just to give it that little edge, you know…

Oh, and by its side was a pile, A MOUNTAIN of linguine, quite elegantly put and lightly covered in a very simple tomato sauce.

Once my eyes were good and hooked on that vision, the delicious aroma had to hit my nostrils.

Oh boy!

Thank goodness I had already placed my order: a salad, as usual, for I might very well have been weak that afternoon and ordered that exquisite looking dish instead.

Sadly, no matter how good it was, my salad wasn’t quite as satisfying as usual that day; And for weeks after, no matter how hard I tried, I couldn’t get that Veal Parmesan out of my head.

Until I finally decided I HAD to recreate it at home. Of course, I had to make that decision right in the middle of this CRAZY heat wave.

Well, heat wave or not, I really had my mind set on eating just that, and it was going to happen THAT very night too. I was NOT going to put it off.

So I decided to make it a “grilled” version.

Hey, why not?

And, seeing as how I don’t really eat veal, I chose to use chicken instead. You don’t mind, you do?

Since I had the grill going, I decided to serve my Chicken Parmesan with grilled vegetables.

In the summertime, I get a little obsessed with grilled vegetables. I eat them like all the time. I almost put them in my cereal, you know.

I’m surprised I haven’t created a “Grilled Vegetables Smoothie” just yet. Hey, don’t try me… I might very well do it!

So anyway, I decided to throw everything on the BBQ, so as to not heat up the entire house. Granted, I still had to make a tomato sauce, but I made it a very quick one that made use of the range for no longer than 20 minutes, and since I’m cooking with gas, it didn’t generate that much more heat.

Hey, if it really is SUPER HOT and you can’t stand to generate even one little degree of additional heat, you could always use a good quality ready-made tomato sauce and heat it up quickly in the microwave.

Then, there was still the matter of melting the cheese, but it only took a few minutes under the broiler to get the desired results. Again, the temperature in the house was pretty much left undisturbed.

Now, doesn’t that look like a dish that you would love to sink you teeth into, even in the summertime, EVEN in the middle of a crazy heatwave?

Or would you need to have an insane craving like the one I had?

Let me tell you, this really hit the spot. It was exactly what my tummy had been dreaming of, and then some. It’s what I would call Chicken Parmesan with benefits. Hey, you get the tomato sauce, the melted cheese AND the distinctive flavor of the grill as an added bonus.

What’s there not to like?

There’s only one problem though… I’m really not sure that it got rid of my craving!

I STILL want me some of that!

Grilled Chicken Parmesan

Yield: Serves 2

Nutritional Information based on 1 of 2 servings

Grilled Chicken Parmesan

INGREDIENTS

  • 1 large chicken breast (around 350g to 400g)
  • 1 tbsp extra virgin olive oil
  • Salt, pepper and dried thyme, to taste
  • 30g low fat mozzerella cheese, grated
  • 30g fresh parmesan cheese, grated
  • For the tomato sauce
  • 1 small onion, finely chopped
  • 1 celery rib, chopped
  • 2 garlic cloves, minced
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tbsp dried oregano
  • 1 small can (410g) diced tomatoes
  • 1-2 tbsp tomato paste
  • 10-12 fresh basil leaves

INSTRUCTIONS

  1. First, you need to cut your chicken breast in half. To do that, place it on a cutting board and, while holding your knife parallel to the cutting board, start cutting down the length of the side of the breast, keeping your incision as centered as possible. Keep slicing the breast widthwise until you get to the other edge.
  2. It might help to place a FLAT hand on top of the chicken breast and apply just a little bit of pressure on it.
  3. Rub each chicken breast half with olive oil and sprinkle salt, pepper and dried thyme all over it. Transfer to a plate and set to rest in the refrigerator while you work on the tomato sauce.
  4. Coat a large saucepan with a little bit of olive oil and heat over medium high heat. When pan is hot enough, add the onion, celery, salt, pepper and oregano and cook for about 5 minutes, stirring often, until fragrant and onion becomes translucent. Stir in garlic and continue cooking for another minute. Add tomatoes and tomato paste, stir well and bring to the boil then reduce heat and simmer gently for 10-15 minutes, stirring from time to time.
  5. Meanwhile, preaheat your outdoor grill to medium high heat. Place the half chicken breasts on the grill and cook for about 4-5 minutes per side, or until cooked all the way through.
  6. Transfer the chicken breasts to individual oven safe dishes. Top each breast with half the tomato sauce, then sprinkle the cheeses overtop the two dishes.
  7. Place on the higher rack of your oven and set to broil, just until cheeses melt and start to bubble and turn golden brown.
  8. Serve with a side of greens or better yet, grilled vegetables!

Notes

*While you're at it, why not throw a few veggies on the grill, like bell peppers, zucchinis, eggplants, radicchio or endives? Simply prep your veggies (slice, cut or half them) drizzle with a little bit of extra virgin olive oil, sprinkle with salt and pepper and place them on the grill next to your chicken.

http://thehealthyfoodie.com/grilled-chicken-parmesan-a-summertime-version/

Grilled Chicken Parmesan

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Comments

  1. Shari says

    I love that you made this. It’s one of my favorites, and not just in summer, all year round.

  2. Eha says

    A beautifully photographed favourite I just caught closing the Net to go for a walk ere a rest for the eyes ere tonight’s exciting stage in the Swiss Alps at Tour de France [watched comfortably in bed throughout the night :) !]. Oh, I too love grilled vegetables! And make some most days!! Am just wondering what you consider a heatwave: a lot have complained from N America, but, I guess we better not go into that as we use Centigrade and you Fahrenheit, which we changed some 40-50 years ago! I guess I would say we here would not call anything a ‘heatwave’ under say 102-105 degrees for a number of days. Does not happen every year or it may be close for half the summer! Mostly high nineties for a couple of months and that is lovely!

    • says

      OK, that’s hot! A heatwave here is when the temperature goes above 30C (86F) for at least 3 consecutive days. It happens VERY often, and it also tends to get very humid too, so what we feel in in fact a lot warmer than that, more in the area of what you are describing.

      Now you got me all curious… where exactly are you located? Sounds like it’s extremely warm where you are!

      • Eha says

        Well, for the last couple of decades I have resided in the beautiful Southern Highlands of NSW, about 100 km south of Sydney in NSW. Sydney is expanding at such a rapid rate we are now virtually a commuter area! The altitude is about 200+ metres and we are 40 km inland from the Pacific. Result: quite cold winters [mornings around 1-3 degrees] and pretty hot summers December – February. Being at a little height tho’, the nights cool down: one can always sleep! The birdlife is incredible and many of the roads quiet, so you would enjoy cycling here – not much chance of accidents :) !

      • says

        Oh, lovely! I bet the wildlife there is quite something, and I don’t doubt for one moment that it has to be a cyclist’s dream! I’ll have to look for pictures just to drool a little… ;)

  3. says

    I just drooled a little bit looking at that tomato sauce and melted cheese. I make eggplant parmesan with roasted eggplant slices instead of battered and fried — this is another wonderful variation!

  4. says

    This looks so gooey and delicious! I’ve been wanting to give grilled eggplant parm a try but this looks great as well! I’m the same way with grilled vegetables. If you put a piece of chocolate cake and grilled zucchini in front of me, I’d immediately reach for the zucchini. SO GOOD! And grilled onions! Don’t even get me started…

    • says

      And now I’m the one who is desperately craving grilled eggplant parmesan. I might even throw some grilled zucchinis in there. And some goat cheese, why not? Oh, I get the feeling this will be good. So good! Better than chocolate cake, that’s for sure! ;)

  5. says

    I’ve never had chicken Parmesan! I know, crazy right? Weird. It could totally be made dairy-free with a bit of daiya cheese and nutritional yeast. I always imagined it being much more complicated than this.

    • says

      For real? Oh my… you really have to give it a try. It’s just soooo good!

      I’ve never heard of daya cheese before, but you just reminded me of nutritional yeast. I keep forgetting to include that in my recipes. Guess it’s more of a “colder days” kind of ingredient for me, since I tend to use it mostly in “cheesy” sauces. I need to find more ways to incorporate it into my summer recipes… I wonder how well it would work in salad dressings? I need to start experimenting!

  6. says

    Another great recipe! Can’t wait to try this one for my family! I will eat the vegetarian version, which will still be great. I love eggplants.
    Shadow

  7. says

    Whaaaat! I love this. But what are those vegetables doing there? Kidding, kidding… :)

    This looks absolutely delicious and I obviously love that it’s grilled. And it’s pretty! Lovely post.

    • says

      LOL! Thanks Erin! You should try throwing some of those veggies on the grill, sometime (well, when you have an entire day ahead of you, that it, since it would seem that you really need at least that much time there if you’re hoping to get anything grilled!) You might find that they’re not so bad after all! I’m telling you, they’re just like candy to me. ESPECIALLY the eggplant. ;)

    • says

      LOL Lauren, you’re so funny! But seriously… grilled veggies, cooled and made into a soup. That sounds so delicious. I want some now.
      That is so happening before summer is over. Thanks for the inspiration! :)

  8. says

    Beautiful dish! Sadly, I have also been too tempted lately by melted cheese… Somehow it just makes the dish feel so … comforting … even in the middle of a heatwave. At least you are biking to make up for it, that’s also comforting ;-)

  9. Élise says

    This is so appetizing! I’m not even hungry, but I want to eat that ASAP! And those grilled eggplants: ça me met l’eau à la bouche! I need to try your recipe, but it definitely won’t be the same without a barbecue.
    But at least, I now have AC in the apartment.. Hurrah for small miracles :)

    I love summer, the longer hours, the fun and festivals, but the humidity is killing me! If I were rich (like lotto winner or hockey player rich :P), I would buy a house in the northern coast of Norway and spend my summers enjoying long daylight hours, eating grilled sea food and swimming in the cold water. During winters, I would live in the South hemisphere (living in Buenos Aires or Chiloe island or some other coastal city in Chili and enjoy the same. But, since I can’t have either of these choices, I have to stick to air conditionned space and making smoothies and cold salads (not that’s bad, but I would love to be able to bake and cook without feeling like I ran the marathon). BTW, do you have any good recipes for healthy AND delicious popsicles? I tried two attempts (one coconut, and one chocolate/avocado) but it wasn’t flavorful at all (just cold “blah”). :(

    • says

      Thanks Élise, glad you like! Now that you have AC in the appartment, though, you don’t really need that summer version, you can use the range anytime you want! ;) I so totally hear you re: the humidity. I LOVE the heat, we get so very little of it that I try and enjoy every second that we get, but I could very well do without all that humidity. I love to sweat when working out, but when taking pictures, I could very well do without it! ;)

      Now, as far as popsicles go, I’ve never been much of a sucker myself, so I never worked on or tried to find good popsicle recipes. You’ve piqued my curiosity though, and I might very well try my hand at them… coconut sounds lovely! Nice, fresh, summery, TROPICAL, even! I like! Sorry I can’t help you short term… but who knows, I might come up with something super decent. :)

  10. says

    Oh my!! You had me at grilled. Love that you took it in that direction. Right up my alley as I try to do everything I can on the grill (if you need ideas, come check out my site) I’ve bookmarked this one and its gone on my to-do list. Thanks for sharing.

    • says

      Pfft! Just a quick look at your site and I get the feeling that you can kick this one up a notch! You look like you’re quite the master of the grill. I’ll have to check out your site some more not only for inspiration, but for education as well! :D

      Can’t wait until you try this. I want to what you come up with! Are you gonna stuff some more cheese in the breast, perhaps? Ooooh, now that would be decadent! I’d totally opt for blue cheese! ;)

      Uh oh… I think I just gave myself a craving…

Trackbacks

  1. […] Ingredients:1 large chicken breast (around 350g to 400g)1 tbsp extra virgin olive oilSalt, pepper and dried thyme, to taste30g low fat mozzerella cheese, grated30g fresh parmesan cheese, gratedFor the tomato sauce1 small onion, finely chopped1 celery rib, chopped2 garlic cloves, minced½ tsp salt½ tsp black pepper1 tbsp dried oregano1 small can (410g) diced tomatoes1-2 tbsp tomato paste10-12 fresh basil leavesDirections: http://thehealthyfoodie.com/2012/07/11/grilled-chicken-parmesan-a-summertime-version/  […]

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