
Grilled Chicken Parmesan

Serving Size 1 Sandwich
Servings 10
- Amount Per Serving
- Calories 504
- % Daily Value *
- Total Fat 22g34%
- Saturated Fat 5g25%
- Trans Fat 0g
- Cholesterol 82mg28%
- Sodium 790mg33%
- Potassium 23mg1%
- Total Carbohydrate 40g14%
- Dietary Fiber 3g12%
- Sugars 2g
- Protein 39g78%
- Vitamin A 26%
- Vitamin C 4%
- Calcium 90%
- Iron 10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Directions
Preheat grill to medium high heat or about 600F at the GrillGrate surface.
Place garlic, dried herbs, Cavender’s, olive oil and pesto in a large bowl and mix together. Place chicken cutlets in bowl and toss thoroughly so they get a nice coating of the seasoning mixture.
Arrange the chicken cutlets on the hot GrillGrates and close the lid of the grill. We used the new Bullseye from RecTec to impart a wonderful subtle smoky flavor. Allow chicken to cook for about 7-8 minutes. While the chicken is cooking warm up the marinara sauce and slice the fresh mozzarella.
Open the lid to your grill and flip the chicken cutlets over. Immediately spoon about a tablespoon of warm marinara over the chicken followed by two pieces of fresh mozzarella and a nice sprinkle of parmesan cheese. Close the grill lid, lower the temperature of the grill to medium low or about 350F at the GrillGrate surface and allow the cheese to begin to melt. You do not want to grill the chicken for much longer or all the cheese will melt off and end up on your grates and not in your belly!
Remove the chicken from the grill. Place one piece of chicken on each toasted bolillo roll. We served ours with some pesto pasta salad.
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