Healthy Grilled Chicken Parmesan Recipes

Steps:

• Cut off a 1 1/2-inch piece of the baguette and pulse in a food processor to make breadcrumbs. Add the tomatoes and 1/4 teaspoon salt and pulse until the tomatoes are finely chopped but not pureed. Heat 1 1/2 tablespoons olive oil in a medium skillet over medium heat; add the garlic and cook until just golden, about 1 minute. Add the red pepper flakes and tomato mixture and bring to a simmer; cook until the sauce thickens slightly, 8 to 10 minutes.
• Meanwhile, preheat a grill to medium high. Toss the chicken with the remaining 1/2 tablespoon olive oil, the oregano and 1/4 teaspoon salt. Split the remaining baguette in half lengthwise and then cut in half to make 4 pieces.
• Grill the bread, cut-side down, until lightly toasted. Grill the chicken until cooked through, about 5 minutes per side, topping with the mozzarella and covering during the last 2 minutes.
• Spoon some tomato sauce onto the bread pieces and top with half of the parmesan. Top each with a chicken breast, then the remaining sauce. Sprinkle with basil and the remaining parmesan.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place chicken patties on a baking sheet.
• Bake in the preheated oven until cooked through and crispy, about 20 minutes. Cut chicken patties in half lengthwise.
• Spread garlic butter onto 1 side of each bread slice.
• Mix marinara sauce, basil, and garlic salt together in a microwave-safe bowl; heat in microwave until warmed, 30 seconds to 1 minute. Stir.
• Place 1 bread slice, butter-side down, into a skillet; top with 2 slices provolone cheese, 1 tablespoon marinara sauce, 2 chicken patty halves, overlapped to cover bread, 2 tablespoons marinara sauce, 1 slice provolone cheese, and bread, butter-side up. Cook over medium heat until bread is crisp and cheese is melted, 2 to 3 minutes per side. Repeat with remaining ingredients.
• Sprinkle Parmesan cheese over remaining marinara sauce and serve alongside each sandwich.

Steps:

• Marinate the chicken. Place the chicken skin-side down in a snug pan or platter with sides, then evenly apply the lemon zest, thyme leaves and 2/3 of the garlic and massage it into the flesh. Pour 1/4 cup of the olive oil over the chicken, and cover with plastic wrap. Refrigerate for a few hours or overnight, or leave on the countertop for an hour or so while you prepare the rest of the dish.
• Make the tomato sauce. Heat broiler on high. Put the tomatoes into a food processor, and pulse a few times to break them up. Pour the chopped tomatoes into a small sheet pan with sides, then slide it directly under the broiler, and allow it to cook until much of the liquid has evaporated and the sauce has become thick, about 10 to 12 minutes. Remove from oven, allow to cool slightly, then pour into a bowl.
• Whisk 2 tablespoons olive oil into the tomatoes, along with a pinch of salt, to taste. Set aside.
• Make the kale. Heat the remaining 2 tablespoons of olive oil in a large sauté pan with a lid over medium-high heat until it shimmers. Add the remaining garlic, and cook until it turns fragrant, about 30 seconds.
• Add kale to the pan, turn the heat to high and add a splash of water. Use a spoon to toss the greens in the oil and water, then cover and cook for approximately 5 to 7 minutes, until the kale is soft and wilted, but still quite green. Remove cover, and continue to cook, stirring occasionally until all the liquid has evaporated, 1 to 2 minutes more. Remove the kale from the pan, sprinkle with basil and set aside.
• When you are ready to cook the chicken, build a fire in your grill, leaving one side free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn one burner to high, leaving the others off, lower cover and heat for 15 minutes.)
• Put the thighs on the side of the grill without coals, skin-side down, cover the grill and cook until skin is crisp and the flesh has started to whiten, about 12 minutes. Turn the chicken pieces over, and top each one with a piece of mozzarella. Cover the grill again, and cook for an additional 8 minutes or so, or until the cheese has melted entirely and the chicken has cooked through. (Thighs are done when a thermometer inserted in the thickest part of the thigh reads 165 degrees.)
• Ladle the tomato sauce onto a large platter, and top with the cooked kale. Nestle the chicken on top of the kale and sauce. Sprinkle the Parmesan, some red-pepper flakes and a little salt over the top of the chicken, and serve.

Steps:

• Preheat an outdoor grill to medium-high. Make sure the grates are clean so the chicken doesn't stick.
• Arrange a chicken breast between two sheets of plastic wrap. On a work surface, using a meat mallet or small heavy pan, pound the chicken evenly until it is 1/4-inch (6 millimeters) thick. Remove the plastic wrap and transfer to a baking sheet; repeat with the remaining chicken breasts. Brush both sides of each chicken cutlet lightly with oil.
• Combine the salt, pepper and garlic powder in a small bowl and sprinkle evenly over both sides of the chicken cutlets. Place the chicken cutlets on the grill and cover the grill. Cook for 3 to 4 minutes. Flip and spread a few tablespoons marinara sauce over each cutlet and top with a couple pieces of mozzarella and 1 tablespoon Parmesan. Cover the grill and cook until the cheese is melted and the chicken is cooked through, 3 to 4 minutes longer. Serve hot.

Steps:

• Preheat oven to 350 degrees and preheat grill to high heat.
• Mist both sides of the chicken breasts lightly with the olive oil and season with salt and pepper.
• Grill the chicken for 4 minutes per side (or until it is no longer pink inside). Transfer to a baking dish.
• Heat the sauce until warm and divide evenly on top of chicken. Follow with mozzarella and then parmesan.
• Bake for 5 minutes.

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.