Chicken parm: a hearty comfort dish that’s hard not to love but notoriously unhealthy. Breaded chicken, cheese, more cheese and more cheese.
What if I told you chicken parm can still be delish but way more nutritious? One of my go-to weeknight meals is Grilled Chicken Parm because it’s much healthier, not hard to make, and hard not to love.
Juicy, charred grilled chicken, topped with lower fat provolone cheese and a simple homemade marina – this chicken parm recipe will change the “bad rep” of this Italian favorite forever!
Makes: 4 dinner portions
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes
The Ingredients
4 (1/2 lb.) chicken cutlets (otherwise known as filleted boneless skinless chicken breasts)
5 tablespoons extra virgin olive oil
3 tablespoons balsamic vinegar
28 oz. can crushed tomatoes (San Marzano tomatoes are the best)
1 yellow or sweet onion, chopped
2 cloves garlic, minced
8 slices reduced-fat provolone cheese
Extra virgin olive oil
Fresh parsley or basil, to garnish
Parmesan, to garnish (optional)
OPTIONAL: serve with whole wheat pasta, wheat ciabatta or fresh veggies on the side!
The Steps
For simple marinara sauce: In a medium pot, place two tablespoons olive oil, garlic, and onion. Sweat over medium heat for one minute. Add crushed tomatoes and a handful of basil (if desired). Bring sauce to a simmer over medium heat, then reduce heat to the lowest setting. Cover sauce while grilling chicken, stirring occasionally.
For grilled chicken: if you can’t grill, sear the chicken in a pan with a bit of olive oil until crispy. Finish the cooking process in a 350 degree oven for 5-10 minutes!
Preheat grill to high heat. On a cookie sheet, lay chicken cutlets on cookie sheet and marinate both sides of cutlets with about 3 tablespoons olive oil and 2 tablespoons balsamic vinegar. For 3 minutes each side, grill the marinated cutlets. Chicken cutlets should reach 160 degrees. Remove chicken from grill and set aside. Place one to two slices of provolone on each cutlet so that cutlets are covered.
Preheat oven to 170 degrees. Place chicken cutlets with cheese in oven for 4-5 minutes, until cheese just melts.
To plate: Plate chicken. Add a generous ladle of marinara to top of chicken. Sprinkle parmesan, parsley, and/or basil (if desired).
Serve with whole wheat pasta, ciabatta, or fresh veggies.
The Steps with Pictures
For simple marinara sauce: In a medium pot, place two tablespoons olive oil, garlic, and onion. Sweat over medium heat for one minute. Add crushed tomatoes and a handful of basil (if desired). Bring sauce to a simmer over medium heat, then reduce heat to the lowest setting. Cover sauce while grilling chicken, stirring occasionally.
For grilled chicken: if you can’t grill, sear the chicken in a pan with a bit of olive oil until crispy. Finish the cooking process in a 350 degree oven for 5-10 minutes!
Preheat grill to high heat. On a cookie sheet, lay chicken cutlets on cookie sheet and marinate both sides of cutlets with about 3 tablespoons olive oil and 2 tablespoons balsamic vinegar. For 3 minutes each side, grill the marinated cutlets. Chicken cutlets should reach 160 degrees. Remove chicken from grill and set aside. Place one to two slices of provolone on each cutlet so that cutlets are covered.
Preheat oven to 170 degrees. Place chicken cutlets with cheese in oven for 4-5 minutes, until cheese just melts.
To plate: Plate chicken. Add a generous ladle of marinara to top of chicken. Sprinkle parmesan, parsley, and/or basil (if desired).
Serve with whole wheat pasta, ciabatta, or fresh veggies.
