GRILLED CHICKEN PARMESAN RECIPES
GRILLED CHICKEN PARMESAN RECIPE - FOOD.COM
Make and share this Grilled Chicken Parmesan recipe from Food.com.
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Boil water for spaghetti.
- Season both sides of the chicken breasts with onion salt, oregano, and black pepper.
- Grill the chicken breasts for about 3 minutes per side (or until cooked through).
- Cook spaghetti 4-5 minutes. Drain.
- Spread 1/4 cup of spaghetti sauce on the bottom of a baking dish. Place chicken on top. Spread the remaining 1/2 cup of spaghetti sauce over the chicken.
- Top with grated and shredded parmesan and mozzerella cheese.
- Place dish uncovered under broiler for 3 minutes (or until cheese is melted).
- Serve over spaghetti.
Nutrition Facts : Calories 534, FatContent 18.2, SaturatedFatContent 6.3, CholesterolContent 102.3, SodiumContent 425.6, CarbohydrateContent 47.3, FiberContent 2.7, SugarContent 3.8, ProteinContent 42.4
GRILLED CHICKEN PARMESAN | RECIPES | WW USA
This is a lighter, fresher, deconstructed version of the beloved (but traditionally very heavy) classic. Instead of breading chicken breasts and pan-frying them, we season them with herbs and grill them. And in place of marinara sauce, we use grilled grape tomatoes. It’s all topped with shaved Parmesan cheese so that you get the flavor hits of the classic.
Provided by WEIGHTWATCHERS.COM
Categories Dinner
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 4 servings
Number Of Ingredients 11
Steps:
- Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
- Brush chicken with 1 tbsp oil and sprinkle with Italian seasoning, 1/2 tsp salt, and 1/2 tsp black pepper. Thread tomatoes onto 3 (8- to 12-inch) skewers. Coat tomatoes with nonstick spray. Arrange chicken and tomatoes on grill. Grill tomatoes, turning occasionally, until skins are lightly charred and start to split, 5 to 6 minutes. Grill chicken until instant-read thermometer inserted into centers registers 165°F, 5 to 6 minutes per side.
- Transfer tomatoes from skewers to medium bowl. Stir in basil, vinegar, garlic, and remaining 11/2 tsp oil, 1/4 tsp salt, and 1/4 tsp black pepper. Spoon tomatoes over chicken and sprinkle with cheese.
- Serving size: 1 chicken breast, ¼ cup sauce, and about 1 tbsp cheese
Nutrition Facts : Calories 204 kcal
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- 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 for the tomatoes, 5 minutes per side for the eggplant. Transfer to a large bowl and toss gently; the tomato slices will fall apart slightly. Brush the chicken with the remaining oil and season with the remaining salt and pepper. Grill until cooked through, about 6 minutes per side. Transfer to a cutting board and slice each breast into quarters. Spoon the eggplant and tomatoes over the chicken and top with the Parmesan.Tip: When grilling eggplants or other vegetables, make the slices thin, so the inside becomes tender before the outside turns black.
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