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
Heat a grill pan to medium-high heat.
Whisk together the olive oil, lemon juice, garlic, red pepper flakes, and season with salt and pepper.
Add the marinade to a zip-top bag and add the chicken. Adjust the chicken pieces so they are all coated with the marinade.
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.
Add a ladleful of Basic Tomato Sauce to an 8- by 8-inch casserole dish.
Place the chicken in the casserole dish, shingling slightly, and ladle some sauce on top.
Sprinkle with the mozzarella and Parmesan. Broil until golden and bubbly, about 5 minutes.
Serve over a bed of baby arugula.
Add the tomatoes to a blender and puree until smooth.
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.
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.