The much favorite Italian classic, Chicken Parm, is a staple on pub menus, Italian restaurants and potlucks globally. This moorish dish and variations of, satisfy young and old as it can be dressed up or down. As a family menu item, it's handy for using up any left over pasta sauce and fresh mozzarella, while any leftovers make a perfect brown bag lunch reincarnated as a sandwich.
Here's a simple and lean recipe that will jazz up your week night menu. |
Ingredients
- 4 boneless, skinless chicken breasts, halved
- EVOO
- Salt
- Pepper
- Thyme
- Jar of Marinara Sauce (I used 4 cheese pasta with added grated zucchini)
- 8 oz. mozzarella
Method
Baste chicken breasts with EVOO and season with salt, pepper, and thyme. Marinate while tomatoes grill.
Slice tomatoes and grill for 3 mins each side or till sear marks develop.
Grill chicken breasts for 7-8 mins on medium heat until golden brown sear develops.
Line baking dish with foil and grease with EVOO. Assemble grilled fillets, layer tomatoes, sauce and sliced mozzarella.
Bake at 400 deg/F / 205/deg C for 10 - 15 minutes till cheese is melted and bubbling.
Allow the chicken to rest for 5 minutes then serve!
Serving variation - for toddlers, chop up parm and serve with rice.