GRILLED CHICKEN PARMESAN
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cut off a 1 1/2-inch piece of the baguette and pulse in a food processor to make breadcrumbs. Add the tomatoes and 1/4 teaspoon salt and pulse until the tomatoes are finely chopped but not pureed. Heat 1 1/2 tablespoons olive oil in a medium skillet over medium heat; add the garlic and cook until just golden, about 1 minute. Add the red pepper flakes and tomato mixture and bring to a simmer; cook until the sauce thickens slightly, 8 to 10 minutes.
- Meanwhile, preheat a grill to medium high. Toss the chicken with the remaining 1/2 tablespoon olive oil, the oregano and 1/4 teaspoon salt. Split the remaining baguette in half lengthwise and then cut in half to make 4 pieces.
- Grill the bread, cut-side down, until lightly toasted. Grill the chicken until cooked through, about 5 minutes per side, topping with the mozzarella and covering during the last 2 minutes.
- Spoon some tomato sauce onto the bread pieces and top with half of the parmesan. Top each with a chicken breast, then the remaining sauce. Sprinkle with basil and the remaining parmesan.
GRILLED CHICKEN & VEGETABLES PARMESAN
The dressing and Parmesan cheese add great flavor to the chicken and vegetables.
Provided by My Food and Family
Categories 1 Bag, 5 Dinners
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat grill to medium heat.
- Place chicken and vegetables on grill; brush with 2 Tbsp. dressing
- Grill 12 min., turning chicken after 6 min and turning vegetables frequently. Brush with remaining dressing; grill 1 to 2 min. or until chicken is done (165ºF) and vegetables are crisp-tender, turning occasionally.
- Serve topped with cheese.
Nutrition Facts : Calories 260, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 70 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 29 g
GRILLED CHICKEN PARMESAN
Steps:
- Preheat an outdoor grill to medium-high. Make sure the grates are clean so the chicken doesn't stick.
- Arrange a chicken breast between two sheets of plastic wrap. On a work surface, using a meat mallet or small heavy pan, pound the chicken evenly until it is 1/4-inch (6 millimeters) thick. Remove the plastic wrap and transfer to a baking sheet; repeat with the remaining chicken breasts. Brush both sides of each chicken cutlet lightly with oil.
- Combine the salt, pepper and garlic powder in a small bowl and sprinkle evenly over both sides of the chicken cutlets. Place the chicken cutlets on the grill and cover the grill. Cook for 3 to 4 minutes. Flip and spread a few tablespoons marinara sauce over each cutlet and top with a couple pieces of mozzarella and 1 tablespoon Parmesan. Cover the grill and cook until the cheese is melted and the chicken is cooked through, 3 to 4 minutes longer. Serve hot.
GRILLED PARMESAN VEGETABLES
Serve these Grilled Parmesan Vegetables at your next cookout! Grilled Parmesan Vegetables is a colorful side dish that's ready in just 20 minutes and pairs perfectly with grilled chicken, fish, steaks or burgers!
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 20m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Heat grill to medium heat.
- Grill vegetables 10 min. or until crisp-tender, turning occasionally.
- Place in large bowl. Add dressing; toss to coat.
- Sprinkle with cheese.
Nutrition Facts : Calories 60, Fat 2 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 3.75 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
GRILLED PARMESAN-RANCH CHICKEN FOIL PACKS
Camper's choice...individual foil bundles of meat and veggies are ideal for cooks on the go.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil; spray with cooking spray. Sprinkle chicken with garlic-herb blend; place 1 breast on each sheet of foil. Drizzle 1 tablespoon of the dressing over each breast.
- In medium bowl, place remaining 1/4 cup dressing. Stir in potatoes, carrots and green beans. Divide vegetables among chicken breasts. Sprinkle with cheese.
- Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
- Place packs on grill over medium heat. Cover grill; cook 25 minutes. Rotate packs 1/2 turn; cook 15 to 20 minutes longer or until potatoes are fork-tender and juice of chicken is clear when center of thickest part is cut (165°F).
- To serve, cut large X across top of each pack; carefully fold back foil to allow steam to escape.
- To make in oven, place packs on cookie sheet. Bake at 375°F 40 to 45 minutes or until potatoes are tender and juice of chicken is clear when center of thickest part is cut (at least 165°F).
Nutrition Facts : Calories 450, Carbohydrate 20 g, Cholesterol 120 mg, Fat 3, Fiber 3 g, Protein 44 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 5 g, TransFat 0 g
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