Grilled Chicken Parmesan
By America's Test KitchenPublished on June 27, 2013
Time
30 minutes
Yield
Serves 4
Ingredients
1 tablespoon unsalted butter 2 tablespoons finely chopped onion Salt and pepper 1 garlic clove, minced1 (14.5-ounce) can diced tomatoes 1 ounce Parmesan cheese, grated (½ cup)2 tablespoons chopped fresh basil 1 tablespoon extra-virgin olive oil 6 (3- to 4-ounce) chicken cutlets, ½ inch thick, trimmed4 ounces mozzarella cheese, shredded (1 cup)
Before You Begin
Hunt’s are our favorite canned diced tomatoes.
Instructions
- Melt butter in medium saucepan over medium-low heat. Add onion and ½ teaspoon salt and cook until onion is golden brown, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and their juice and mash with potato masher until coarsely ground. Increase heat to high and bring to boil. Reduce heat to medium-low and simmer until thickened slightly, about 10 minutes. Off heat, stir in Parmesan, basil, and oil. Season with salt and pepper to taste.
- Pat chicken dry with paper towels and season with salt and pepper. Grill chicken over hot fire until well browned on first side, about 3 minutes. Flip chicken over and top each cutlet with 2 tablespoons tomato sauce. Divide mozzarella among cutlets. Cover and cook until mozzarella starts to melt and chicken registers 160 degrees, about 3 minutes. Transfer chicken to plate, tent loosely with aluminum foil, and let rest for 5 minutes. Serve, passing remaining tomato sauce separately.
Time
30 minutesYield
Serves 4Ingredients
1 tablespoon unsalted butter
2 tablespoons finely chopped onion
Salt and pepper
1 garlic clove, minced
1 (14.5-ounce) can diced tomatoes
1 ounce Parmesan cheese, grated (½ cup)
2 tablespoons chopped fresh basil
1 tablespoon extra-virgin olive oil
6 (3- to 4-ounce) chicken cutlets, ½ inch thick, trimmed
4 ounces mozzarella cheese, shredded (1 cup)
Ingredients
1 tablespoon unsalted butter
2 tablespoons finely chopped onion
Salt and pepper
1 garlic clove, minced
1 (14.5-ounce) can diced tomatoes
1 ounce Parmesan cheese, grated (½ cup)
2 tablespoons chopped fresh basil
1 tablespoon extra-virgin olive oil
6 (3- to 4-ounce) chicken cutlets, ½ inch thick, trimmed
4 ounces mozzarella cheese, shredded (1 cup)
Ingredients
1 tablespoon unsalted butter
2 tablespoons finely chopped onion
Salt and pepper
1 garlic clove, minced
1 (14.5-ounce) can diced tomatoes
1 ounce Parmesan cheese, grated (½ cup)
2 tablespoons chopped fresh basil
1 tablespoon extra-virgin olive oil
6 (3- to 4-ounce) chicken cutlets, ½ inch thick, trimmed
4 ounces mozzarella cheese, shredded (1 cup)
Why This Recipe Works
Smoky flavor makes chicken Parm even better.
Before You Begin
Hunt’s are our favorite canned diced tomatoes.
Instructions
- Melt butter in medium saucepan over medium-low heat. Add onion and ½ teaspoon salt and cook until onion is golden brown, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and their juice and mash with potato masher until coarsely ground. Increase heat to high and bring to boil. Reduce heat to medium-low and simmer until thickened slightly, about 10 minutes. Off heat, stir in Parmesan, basil, and oil. Season with salt and pepper to taste.
- Pat chicken dry with paper towels and season with salt and pepper. Grill chicken over hot fire until well browned on first side, about 3 minutes. Flip chicken over and top each cutlet with 2 tablespoons tomato sauce. Divide mozzarella among cutlets. Cover and cook until mozzarella starts to melt and chicken registers 160 degrees, about 3 minutes. Transfer chicken to plate, tent loosely with aluminum foil, and let rest for 5 minutes. Serve, passing remaining tomato sauce separately.
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