• 4servings
  • 5minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, C, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 lbs thin cut chicken breast, cutlets

  2. Salt and pepper

  3. Extra-virgin olive oil , for drizzling, plus 2 tablespoons

  4. 3 to 4 cloves garlic , chopped

  5. 1 tsp crushed red pepper flakes

  6. 1 small yellow skinned onion , finely chopped

  7. 1 (28-ounce) can fire roasted diced tomato es, such as Muir Glenn brand 1 cup,

  8. 20 leaves, fresh basil leaves, shredded or torn

  9. 1/2 C Parmigiano -Reggiano

  10. 1/2 lbs 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.

  2. 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.

  3. Preheat the broiler to high.

  4. 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.


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