Tuesday, June 30, 2009

Grilled Chicken Parmesan

So, you haven't seen to many dinner recipes around here lately. That's because there aren't many to post. During the summer, Josh and I eat mostly grilled chicken and veggies. A lot of times we simply use Chicken seasoning, or a Lawry's marinade, and Josh grills the chicken with asparagus, peppers, zucchini, or corn; and a potato for him. We eat this ~3 times a week probably. So there isn't that much to post about! However, Josh wanted something different a few weeks ago, and found this recipe. I made a few minor tweaks, and he was at the grill. Good job honey!
Grilled Chicken Parmesan
adapted from Better Recipes, serves 4 but we cut in half for the 2 of us

4 boneless, skinless chicken breasts
2 Tbsp olive oil
1 tsp dried thyme
1 tsp dried basil (I used 1 T fresh)
1 tsp dried parsley
1/2 tsp steak seasoning
2 cups packaged marinara sauce
1/2 cup grated Parmesan cheese, divided
1 cup shredded mozzarella cheese, divided

1. In a small bowl combine oil, thyme, basil, parsley and steak seasoning. Brush on both sides of chicken breasts.
2. Heat grill to medium high. Place chicken on foil-lined grill. Cook chicken for about 7 minutes on each side or until desired doneness.
3. While chicken is cooking, heat up marinara sauce. Ladle sauce over each piece of chicken, sprinkle on Parmesan cheese and mozzarella. Cover with foil, turn grill down to medium low and cook until cheese has melted; 1-2 minutes.REVIEW:
It was nice to enjoy chicken parm without turning on the oven or stove top. Clean up was easy since we lined the grill with foil. I'm watching my calories, so I didn't miss the standard breading on the chicken at all! If you go light on the cheese, this is very diet-friendly meal. I didn't bother to make a starch, but this would be great over a bed of noodles or with a side of mashed potatoes.


  1. This looks so good!! I can not wait to try espically since I am eating chicken now!!-Lauren

  2. this sounds like a good recipie. i have been looking everywhere for a healthier version of this dish for my cooking class.