Grilled Chicken Parmesan

  • 4 Each-Chicken Breast-boneless skinless, 6-8 ounces each
  • To Taste-Chef Troy’s Spice Mix or Kosher Salt & Black Pepper
  • To Dust-All Purpose Flour
  • 4 Each-Eggs-beaten
  • 3 Cups-Italian Bread Crumbs
  • ½ Cup-Canola Oil
  • 1 Cup-Simple Red Sauce-recipe below
  • ½ Cup Parmesan-grated
  • 8 Ounces-Whole Milk Mozzarella-sliced thin with an egg cutter
  • 1 Each-Large Zip Bag-1 or 2 gallon size

Directions

  1. Line a sheet tray with aluminum foil and spray with non-stick spray.
  2. In a large zip bag place two chicken breast former skin side up.
  3. Using a meat mallet gently pound chicken breast starting at the thickest part of the breast.
  4. Work in a circular motion around chicken.
  5. Pound chicken out until it is of even thickness, about 1/4” thick.
  6. Remove from bag, set aside (former skin side up) and repeat on remaining chicken.
  7. Season with Spice Mix, dust with flour, dredge in egg and allow excess to drip off.
  8. Place in bread crumbs, cover and coat, press gently to coat.
  9. Warm oil in non-stick pan over medium heat and preheat broiler to high.
  10. Place in oil, cooking in batches until golden brown on both sides, 1-2 minutes per side.
  11. Remove chicken and place a paper towel lined plate to drain.
  12. Place on sheet tray and top with enough red sauce to coat and cover edges (about a cup per portion).
  13. Evenly distribute parmesan and slices of mozzarella.
  14. Place in oven until cheese is golden and gooey, about 2 minutes.
  15. Remove from tray and place on serving platter or individual plates, serve with a nice green salad or pasta.

Simple Red Sauce

  • 1/4 Cup-Extra Virgin Olive Oil
  • 2 Cloves-Fresh Garlic-sliced thin
  • 35 Ounce Can-Tomato Sauce
  • 3 Tablespoons-Tomato Paste
  • 6 Leaves-Fresh Oregano-rough chopped, plus extra for garnishing
  • To Taste-Kosher Salt/Black Pepper

Directions:

  1. In a stock pot warm olive oil over medium heat.
  2. Add garlic, cook to flavor oil (stirring frequently) about 2 minutes, do not burn garlic.
  3. Add tomato sauce, tomato paste, salt/pepper.
  4. Let sauce warm through to melt tomato paste and incorporate into sauce, 15-20 minutes.
  5. Remove from heat, stir in oregano and allow to cool.