Grilled Chicken Cutlet Parmigiana

total time:: 30 min

Makes 4-6 servings

ingredients

2 pounds thin cut chicken breast, cutlets
Salt and pepper
Extra-virgin olive oil, for drizzling, plus 2 tablespoons
3 to 4 cloves garlic, chopped
1 teaspoon crushed red pepper flakes (go lighter on the red pepper if you prefer it less spicy)
1 small yellow skinned onion, finely chopped
1 (28-ounce) can fire roasted diced tomatoes, such as Muir Glenn brand
1 cup, 20 leaves, fresh basil leaves, shredded or torn
1/2 cup Parmigiano-Reggiano
1/2 pound smoked mozzarella, thinly sliced

notes

Alternate cooking method: Prepare sauce as directed. Place uncooked chicken into baking dish, pour sauce over chicken. Cover with foil. Bake at 350 for 45 minutes. Top with cheese and bake another 5 minutes or until cheese melts.

Source: Pam Fear

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