Grilled Chicken Cutlet Parmesan

I love Chicken Parmesan. LOVE LOVE LOVE it! And it's one of those guilty pleasures for me. Cuz not only do you get pasta with it, but the chicken is dredged in bread crumbs, fried and then smothered in marinara and mozzarella cheese. How glorious is that?

I hate to make it. It's way too much work. Until tonight.

I came across this recipe somewhere - oh maybe it's a Rachael Ray - and thought, "huh, easier and maybe a bit more low cal." And now that I've made it, delicious.

I had a few girlfriends over tonight and they all agreed it was quite tasty.

Grilled Chicken Cutlet Parmesan
Serves:4

• 2 pounds Thin cut chicken cutlets
• 4 cloves Garlic, chopped
• 1 teaspoon Crushed red pepper flakes
• 1 small Yellow onion, finely chopped
• 1 can Fire roasted diced tomatoes (28 oz)
• 1 cup Fresh basil, shredded
• 1/2 cup Parmigiano-reggiano cheese
• 1/2 pound Smoked mozzarella, thinly sliced

1. Heat outdoor grill or indoor grill pan to high. Season chicken with salt and pepper and drizzle with extra-virgin olive oil to keep it from sticking to the grill. Cook 3 to 4 minutes on each side and transfer to a foil covered platter to hold. If you are using a grill pan, cook the chicken in 2 batches if necessary. While chicken cooks, make sauce.

2. Place a medium pot on the stove over medium heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add garlic, crushed red pepper flakes and chopped onions. Cook 10 minutes, stirring often. Add tomatoes and heat through, 2 minutes. Wilt in the basil and season the sauce with salt and pepper.

3. Preheat the broiler to high.

4. Layer the chicken with fire roasted sauce in a casserole dish. Top the casserole with Parmigiano and mozzarella. Brown the casserole under the broiler 3 minutes.

I made a bit more sauce and served it with pasta and the extra sauce. Delicious!