2 large boneless skinless chicken breasts cut in half
2 tbsp. olive oil
¼ cup dry white wine
1 tbsps. Italian Herb paste
2 cloves garlic minced
1 tsp salt
1 tsp black pepper
4 slices fresh mozzarella
2 cups Spicy Tomato Basil Marinara
2 cups prepared spaghetti
2 tbsps. shredded Parmesan cheese
Fresh basil leaves for garnish
mix together olive oil, wine, herb paste, garlic, salt and pepper.
Place chicken breasts in shallow dish pour marinade over chicken. Marinate for ½ hour.
Place chicken on grill over medium high heat. Cook 5 minutes on first side, flip and repeat, flip cook two more minutes, flip check for doneness it should have an internal temperature of 165*F.
Place slice of mozzarella on each piece of chicken. Close lid and let cheese melt. Remove from grill.
Mix a little marinara with the pasta place on plate, place a piece of chicken on pasta, pour a little more sauce over chicken, sprinkle with parmesan cheese and garnish with a couple basil leaves. Serve hot with a nice salad and some bread.
Grilled Chicken Parm
By: Kecia’s Flavor Breakthrough!
March 11, 2014
Today we are having such a blizzard! I can hardly see across the street! My Honey had to come home, put the plow back on and clear the driveway. I bet he has to do it again tomorrow! The bonus is that I was able to come home early and do a lot of extra things on the blog, like post this new recipe! I was so lucky to have nicer weather the night I did this recipe! This turned out absolutely better than I could have imagined! I enjoy chicken parmesan, but it is not the lightest dish in the world. I thought I would try to lighten it up a bit by grilling the chicken instead of breading and frying it. I am using my Spicy Tomato Basil Marinara for the sauce and revving up the flavor with some fresh mozzarella.
Shared at the Kitchen Dreaming Linky Party!