Grilled Chicken Parmesan

Grilled Chicken Parmesan
Frances Janisch
This updated take on the classic Italian dish contains nearly all the same ingredients but it’s grilled. The result? A tender, chunky tomato sauce with a straight-from-the-grill flavor.

Get the recipe.
Serves 4
preparation
10
minutes
cooking
25
minutes

Ingredients

1
medium eggplant, cut into 1/4-inch-thick rounds
4
tomatoes, cut into 1/2-inch-thick rounds
5
tablespoons
olive oil
kosher salt and black pepper
4
boneless, skinless chicken breasts
2
ounces
Parmesan, thinly sliced

Directions

  1. Heat grill to medium. On a rimmed baking sheet, place the eggplant and tomato slices in a single layer.
  2. Brush both sides of the vegetables with 4 tablespoons of the oil. Season with ¾ teaspoon salt and ½ teaspoon pepper.
  3. Grill until tender, about 2 minutes per side for the tomatoes, 5 minutes per side for the eggplant.
  4. Transfer to a large bowl and toss gently (the tomato slices will fall apart slightly).
  5. Brush the chicken with the remaining tablespoon oil and season with ¼ teaspoon salt and ½ teaspoon pepper. Grill until cooked through, about 6 minutes per side.
  6. Transfer chicken to a cutting board and slice each breast into quarters. Spoon the eggplant and tomatoes over the chicken and top with the Parmesan.
Sara Quessenberry
August 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 52 %
  • Calcium 201 mg
  • Carbohydrate 15 g
  • Cholesterol 91 mg
  • Fat 25 g
  • Fiber 7 g
  • Iron 2 mg
  • Protein 37 mg
  • Sat Fat 6 g
  • Sodium 576 mg
What does this mean? See Nutrition 101.