Grilled Chicken Parmesan
Photo by Frances Janisch
Ingredients
- 4 boneless, skinless chicken breasts
- 1 teaspoon freshly ground black pepper
- 1 teaspoon kosher salt
- 5 tablespoons extra-virgin olive oil
- 4 tomatoes, cut into 1/2-inch-thick rounds
- 1 medium eggplant, cut into 1/4-inch-thick rounds
- 2 ounces Parmesan, thinly sliced
Heat grill to medium. Place the eggplant and tomatoes in a single layer on a rimmed baking sheet and brush both sides of the eggplant and tomato slices with 4 tablespoons of the oil. Season with 3/4 teaspoon of the salt and 1/2 teaspoon of the pepper. Grill until tender, about 2 minutes per side ...
Red Wines from Beaujolais
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