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Grilled Chicken Parmesan

Grilled Chicken Parmesan
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Serves 4| Hands-On Time: | Total Time:


  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.
By September, 2005

Nutritional Information

  • Per Serving
  • Calories 423Calories From Fat 52%
  • Calcium 201mg
  • Carbohydrate 15g
  • Cholesterol 91mg
  • Fat 25g
  • Fiber 7g
  • Iron 2mg
  • Protein 37mg
  • Sat Fat 6g
  • Sodium 576mg
What does this mean? See Nutrition 101 .

Quick Tip

An eggplant should feel weighty for its size. Look for smooth, shiny dark purple or creamy white skin and a green stem with clinging leaves. 

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