Summer Grilled Chicken Parmesan
By Ted Slee
Prep Time: 20 mins
Cook Time: 30 – 45 mins
4 Boneless chicken breasts (Pounded to an even thickness)
2 pints of Grape Tomatoes (Mixed Varieties Add Color to Dish)
9 tbsp Extra Virgin Olive Oil
1 tsp Sesame Oil
1 tbsp Tomato Paste (to slightly thicken sauce)
Salt Course Sea
1.5 tsp minced Garlic
2 tbsp Creole Mustard
1 oz Fresh Basil (rough chopped)
1 tsp Smoked Paprika
16 oz Fresh Mozzarella (rough cubed)
1 tbsp Fresh Ground Pepper
1 tsp Crushed Pepper Flakes (or more to taste)
4 Servings of Fresh Linguine or other pasta Cooked Al Dente.
First step is to create the marinade for the chicken. I always use gallon freezer plastic bags for storing chicken and marinade for easy clean up. Add 4 table spoons of the Olive Oil, Mustard, Sesame Oil, Garlic, Black Pepper and Sea Salt and whisk together. Put the chicken in plastic bags and pound to an even thickness then add equal amounts of marinade to the bags and massage into meat. Let rest at room temp until prep of other ingredients are complete.
Next halve the Grape tomatoes and add to a bowl with 4 table spoons of Olive Oil, a pinch of Salt and Pepper. Mix well and put aside until grill is hot. Rough cube the Fresh Mozzarella and let rest.
When the grill is hot, slowly and carefully add the tomato mixture to the cook surface. Depending on your grill use tin foil or a vegetable tray. Cooking is complete when tomatoes have softened. Remove from the heat and put back into mixing bowl. Add tomato paste, crushed red pepper and let sit until almost cool before adding basil and mozzarella.
Grill the chicken till just cooked. Serve the Chicken on a bed of Linguine, cover with tomato mixture and garnish with basil.