Ingredients Jump to Instructions ↓

  1. 2 pounds thin cut chicken breast, cutlets Salt and pepper Extra-virgin olive oil , for drizzling, plus

  2. 2 tablespoons 3 to 4 cloves garlic , chopped

  3. 1 teaspoon crushed red pepper flakes (go lighter on the red pepper if you prefer it less spicy)

  4. 1 small yellow skinned onion , finely chopped

  5. 1 (28-ounce) can fire roasted diced tomato es, such as Muir Glenn brand 1 cup,

  6. 20 leaves, fresh basil leaves, shredded or torn

  7. 1/2 cup Parmigiano -Reggiano

  8. 1/2 pound smoked mozzarella , thinly sliced

Instructions Jump to Ingredients ↑

  1. Heat outdoor grill or indoor grill pan to high. Season chicken with salt and pepper and drizzle with extra-virgin olive oil to keep it from sticking to the grill. Cook 3 to 4 minutes on each side and transfer to a foil covered platter to hold. If you are using a grill pan, cook the chicken in 2 batches if necessary. While chicken cooks, make sauce. Place a medium pot on the stove over medium heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add garlic, crushed red pepper flakes and chopped onions. Cook 10 minutes, stirring often. Add tomatoes and heat through, 2 minutes. Wilt in the basil and season the sauce with salt and pepper. Preheat the broiler to high. Layer the chicken with fire roasted sauce in a casserole dish. Top the casserole with Parmigiano and mozzarella. Brown the casserole under the broiler 3 minutes. Serve with hot, cooked pasta


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