For a next-level chicken parm, try grilling it!
Chicken parm – crisp chicken served with tomato sauce, draped in mozzarella and generously sprinkled with grated Parmesan, served perhaps on a hero roll or besides a tangle of pasta – is among the finest dishes of the Italian population in America. Sweet and salty, creamy and crunchy, this recipe moves the preparation of the dish to the grill and delivers immense satisfaction with a dish that is smoke-scented and beautiful with flavors that manage to be both delicate and robust.
- 1/2 pounds Organic Chicken Breasts (you want about 4 to 5 chicken breasts)
- ⅓ cup Olive Oil
- 3 tablespoons Balsamic Vinegar
- 2 garlic cloves, minced
- 1 tablespoon Dried Basil
- kosher salt and pepper
- 2 Campari tomatoes, sliced
- 8 ounces Mozzarella Cheese, sliced
- 1 ½ cups Pasta Jay's Tomato Basil Pasta Sauce, warmed
- ⅓ cup freshly grated Parmesan Cheese
- handful fresh basil leaves
- pinch of Crushed Red Pepper Flakes
How To Make
STEP 1: Place the chicken breasts in a dish or bowl. In a separate bowl, whisk together the olive oil, balsamic vinegar, garlic, basil and a big pinch of salt and pepper. Pour the mixture over the chicken. Marinate in the refrigerator for at least 30 minutes or oven night. Remove the chicken from the fridge about 30 minutes before grilling.
STEP 2: Preheat the grill to the highest setting. You want it to heat for about 10 or 15 minutes.
STEP 3: Once the grill is hot, take each chicken breast out of the marinade, letting the excess drop off. Place the chicken directly on the grill. Grill for 5 minutes (with the lid closed), then flip and grill for 3 minutes more.
STEP 4: Top each chicken breast with a slice of tomato. Top the tomato with a slice of fresh mozzarella. Close the lid to the grill and for 1 minute or so, until the cheese just begins to melt. You don’t want it to melt into the grill grates, so pull it off before it starts to drip off the chicken!
STEP 5: Place a blanket of warm Pasta Jay's tomato basil sauce on a large plate. Place the chicken directly on the sauce. Sprinkle the chicken with some crushed red pepper, some freshly grated parmesan and fresh basil leaves. Serve with extra sauce for dipping!