Grilled Chicken Parmesan
By Paula DeenJUMP TO RECIPE
- 4 tablespoons olive oil
- 1 juiced lemon
- 4 cloves chopped garlic
- 1 pinch red pepper flakes
- 4 (1 lb total) chicken cutlets
- 1 cup warm tomato sauce
- 1/2 cup grated part skim mozzarella
- 1/4 cup freshly grated Parmesan cheese
- for serving baby arugula
Heat a grill pan to medium-high heat.
Whisk together the olive oil, lemon juice, garlic, red pepper flakes, and season with salt and pepper. Add the marinade to a zip-top bag and add the chicken. Adjust the chicken pieces so they are all coated with the marinade. Let sit out at room temperature for 10 to 15 minutes while you make the sauce. Grill the chicken for 3 to 4 minutes on each side.
Add a ladle full of tomato sauce to an 8- by 8-inch casserole dish. Place the chicken in the casserole dish, shingling slightly, and ladle some sauce on top. Sprinkle with the mozzarella and Parmesan. Broil until golden and bubbly, about 5 minutes.
Serve over a bed of baby arugula.