Chicken Parmesan is probably one of my favorite meals in the whole world. It’s crispy, rich, fried chicken with tart marinara and soft, gooey mozzarella,and sharp parmesan cheese, typically served on top of spaghetti. As delicious as it is, it’s quite a heavy meal, especially on a hot summer day. But, I had a hankering for this scrumptious dish, and I had to get creative.
When its a hot and humid day, the last thing I want to do is turn on the hot stove and make the house even hotter. So we usually take it out to the grill. ‘How the heck can you make chicken Parmesan on the grill?’, you may be thinking. Well, call the press, because I’ve come up with something that I think may taste even BETTER than the fried version! That’s right, I said it. You’ll just have to try it and be the judge. Seasoned, grilled chicken with homemade, tart marinara, fresh ,creamy mozzarella, freshly picked sweet basil, and the star: Parmesan. All on top of grilled garlic bread. Ohhhhh yeahhhh (in my best kool aid guy voice).
Here’s how we make it!
Grilled Chicken Parmesan
What You’ll Need:
+ 2 boneless chicken breasts, cut thinly in half (so there’s 4)
+ 2 sub or french rolls, cut in half
+ 2 or 3 cloves of garlic, minced
+ 4 tablespoons butter, melted
+ 1/2 cup your favorite marinara
+ 1/2 cup shredded or sliced mozzarella
+ 1/4 cup freshly grated Parmesan
+ few fresh basil leaves
+ 2 teaspoons salt
+ 1 1/2 teaspoons black pepper
Start out by preheating your grill to medium high heat. Try to have all of the fixin’s ready (marinara, cheeses, basil). Season the chicken breasts with salt and pepper. Cook on the grill for about 4 minutes per side, or until no longer pink. Top each with a spoonful of marinara and equal amounts of the cheeses. Keep on grill until the cheese gets melty. Combine the butter and garlic. Spoon over the fresh rolls. Grill, butter side down, until crispy. Top each roll half with a chicken breast, and add a few basil leaves. Add more marinara if desired.