Grilled Chicken Parmesan

Grilled Chicken Parmesan
Photo by Frances Janisch


  • 5 tablespoons extra-virgin olive oil
  • 4 boneless, skinless chicken breasts
  • 1 teaspoon freshly ground black pepper
  • 4 tomatoes, cut into 1/2-inch-thick rounds
  • 1 medium eggplant, cut into 1/4-inch-thick rounds
  • 1 teaspoon kosher salt
  • 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 ...

View full recipe at My Recipes


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