Grilled Chicken Parmesan

Healthy and delicious! I can't wait to make this again!

Recipe from Rachael Ray's 30 Minute Get Real Meals Cookbook

Ingredients

Thin chicken breast cutlets

Salt & Pepper

Extra Virgin Olive Oil

4 garlic cloves, chopped

1 teaspoon crushed red pepper flakes

1 can (28 ounces) fire-roasted diced tomatoes

20 fresh basil leaves, shredded or torn

1/2 cup Parmigiano-Reggiano

1/2 pound fresh Mozzarella

Directions

Heat an outdoor grill or indoor grill pan to high. Season the chicken with salt and pepper and drizzle with EVOO to keep it from sticking to the grill. Cook for about 5 minutes on each side and transfer to a foil covered platter to hold. While the chicken cooks make the sauce.

Place a medium pot on the stove over medium heat. Add 2 tablespoons of the EVOO (twice around the pan). Add the garlic, red pepper flakes, (and onion if you prefer). Cook for 5 minutes, stirring often. Add the tomatoes and heat through, 2 minutes. Wilt in the basil and and season the sauce with salt and pepper.

Preheat the broiler to high.

Layer the chicken with the tomato sauce in a casserole dish. Top the casserole with Parmigiano and Mozzarella. Brown the chicken parm casserole under the broiler for 3 minutes.