Closeup of grilled chicken on a white plate.

Grilled Chicken Parmesan

Name: Grilled Chicken Parmesan Recipe
Prep time: 20 min
Cook time: 50 min
Yield: 4 Servings
Cuisine: Poultry
Ingredients: 1 md Eggplant, cut into 1/4-inch-thick rounds; 4 Tomatoes, cut into 1/2-inch-thick rounds; 5 tbsp Extra-virgin Olive Oil; 1 tsp Kosher Salt; 1 tsp Freshly Ground Black Pepper; 4 Boneless, Skinless Chicken Breasts; 2 oz Parmesan, thinly sliced; Additional Items:; Rimmed Baking Sheet; Large Bowl; Cutting Board

Recipe courtesy of REAL SIMPLE magazine.

Makes: 4 servings
Prep Time: 10 - 20 minutes
Cook Time: 30 - 50 minutes

Ingredients:

Eggplant, cut into 1/4-inch-thick rounds
Tomatoes, cut into 1/2-inch-thick rounds
Extra-virgin Olive Oil
Kosher Salt
Freshly Ground Black Pepper
Boneless, Skinless Chicken Breasts
Parmesan, thinly sliced

Additional Items:

• Rimmed Baking Sheet
• Large Bowl
• Cutting Board

Directions:

Preheat 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 tsp of the salt and 1/2 tsp of the pepper.
Grill until tender, about 2 minutes per side for the tomatoes, 5 minutes per side for the eggplant.
Note: When grilling eggplants or other vegetables, make the slices thin, so the inside becomes tender before the outside turns black.
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.