Description
This is a lighter, easier version of the classic that uses the grill instead of breading and frying.
Ingredients
Units
Scale
- 1 tablespoon unsalted butter
- 2 tablespoons finely chopped onion
- Salt and ground black pepper, to taste
- 1 garlic clove, minced
- 14.5 ounces crushed tomatoes
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh basil leaves, chopped, plus extra whole leaves for serving
- 1 tablespoon olive oil
- 6 chicken cutlets (or pound chicken breast to a 1/2 inch thick)
- 6 oz. mozzarella cheese, sliced into rounds
- 1/4 cup Kalamata olives, pitted (optional)
Instructions
- Do the prep. Chop the onion, mince the garlic, grate the Parmesan, and slice the mozzarella.
- Make the marinara. Melt the butter in a medium saucepan over medium-low heat. Add the onion and ½ teaspoon of salt and sauté about 3 minutes until the onion is golden brown. Add olives, chopped basil, and garlic and cook until fragrant, about 30 seconds. Stir in the crushed tomatoes and bring to a boil. Reduce heat and simmer for 10 minutes. Remove the pan from the heat and stir in Parmesan cheese, olive oil, and olives if using. Season to taste.
- Grill the chicken. Season the chicken on both sides with salt and pepper. Lightly grease the grates of an outdoor grill. Heat the grill to medium-high heat. Add the chicken breasts and cook until browned on one side, about 5 minutes. Flip the chicken breast and cook until chicken is browned on both sides and the internal temperature has reached 165°F or 74°C. During the last few minutes of cooking, top each chicken breast with about 2 tablespoons of the marinara sauce, and some of the mozzarella cheese. Close the grill lid so the cheese melts.
- Serve. Serve the chicken with more marinara and fresh basil leaves.
Notes
You can also grill the chicken on the stove top using a grill pan.
Nutrition
- Serving Size:
- Calories: 272
- Sugar: 3.6 g
- Sodium: 543.9 mg
- Fat: 9.9 g
- Carbohydrates: 7.3 g
- Protein: 38.3 g
- Cholesterol: 97.7 mg