Grilled Chicken Parmesan

Photo by Frances Janisch
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 423 calories
    • Calories 52 calories from fat
    • Fat 25 g
    • Sat Fat 6 g
    • Cholesterol 91 mg
    • Sodium 576 mg
    • Protein 37 mg
    • Carbohydrate 15 g
    • Fiber 7 g
    • Iron 2 mg
    • Calcium 201 mg


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


  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.