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PrintPrep Time
10 mins
Grill Time
15 mins
Total Time
25 mins
Categories
Ingredients
Servings
0.5
large boneless skinless chicken breasts, sliced in half (cutlets)
0.4
cloves of garlic, minced
0.1
tbsp
dried Italian herb blend
0.1
tsp
Cavender’s Greek seasoning
0.4
tbsp
olive oil blend
0.1
tbsp
basil pesto
0.2
tsp
excellent quality marinara sauce (we used Rao’s)
2
1/3” thick slices of fresh mozzarella
0.1
cups
shredded parmesan cheese
1
bolillo rolls, split in half and lightly toasted
Directions
Step 1
Preheat grill to medium high heat or about 600F at the GrillGrate surface.
Step 2
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.
Step 3
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.
Step 4
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!
Step 5