Grilled Chicken Parmesan

Grilled Chicken Parmesan
Grilled Chicken Parmesan is a gluten free and primal main course. This recipe covers 36% of your daily requirements of vitamins and minerals. One serving contains 589 calories, 46g of protein, and 36g of fat. This recipe serves 4. It will be a hit at your The Fourth Of July event. If you have baby arugula, pepper flakes, salt and ground pepper, and a few other ingredients on hand, you can make it. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. From preparation to the plate, this recipe takes about 1 hour and 5 minutes. This recipe is typical of Mediterranean cuisine.

Instructions

1
Heat a grill pan to medium-high heat.
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Grill PanGrill Pan
2
Whisk together the olive oil, lemon juice, garlic, red pepper flakes, and season with salt and pepper.
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Red Pepper FlakesRed Pepper Flakes
Salt And PepperSalt And Pepper
Lemon JuiceLemon Juice
Olive OilOlive Oil
GarlicGarlic
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WhiskWhisk
3
Add the marinade to a zip-top bag and add the chicken. Adjust the chicken pieces so they are all coated with the marinade.
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Chicken PiecesChicken Pieces
MarinadeMarinade
Whole ChickenWhole Chicken
4
Let sit out at room temperature for 10 to 15 minutes while you make the sauce. Grill the chicken for 3 to 4 minutes on each side.
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Whole ChickenWhole Chicken
SauceSauce
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GrillGrill
5
Add a ladleful of Basic Tomato Sauce to an 8- by 8-inch casserole dish.
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Tomato SauceTomato Sauce
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Casserole DishCasserole Dish
6
Place the chicken in the casserole dish, shingling slightly, and ladle some sauce on top.
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Whole ChickenWhole Chicken
SauceSauce
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Casserole DishCasserole Dish
LadleLadle
7
Sprinkle with the mozzarella and Parmesan. Broil until golden and bubbly, about 5 minutes.
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MozzarellaMozzarella
ParmesanParmesan
8
Serve over a bed of baby arugula.
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Baby ArugulaBaby Arugula
9
Add the tomatoes to a blender and puree until smooth.
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TomatoTomato
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BlenderBlender
10
Heat the olive oil in a large saucepan over medium-high heat. Once hot, add the onions and saute until tender, about 5 minutes. Stir in the garlic and red pepper flakes and cook until the garlic is fragrant, about 1 minute.
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Red Pepper FlakesRed Pepper Flakes
Olive OilOlive Oil
GarlicGarlic
OnionOnion
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Sauce PanSauce Pan
11
Add the tomatoes, bring to a boil, reduce the heat to a simmer and cook for 20 minutes. Stir in the basil the last minute of cooking.
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TomatoTomato
BasilBasil

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian on the menu? Try pairing with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Badian a Coltibuono Cultusboni RS Chianti Classico ( half-bottle) with a 4.3 out of 5 star rating seems like a good match. It costs about 11 dollars per bottle.
Badia a Coltibuono Cultusboni RS Chianti Classico ( half-bottle)
Badia a Coltibuono Cultusboni RS Chianti Classico ( half-bottle)
It is a fruity, soft and typical wine that is particularly food friendly.
DifficultyExpert
Ready In1 h, 5 m.
Servings4
Health Score43
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