Grilled Chicken Parmesan

Grilled Chicken Parmesan 1

Grilled Chicken Parmesan 2


This dish takes two of my favorite food categories and combines them into one glorious, delicious meal!  My husband and I love to eat grilled meats, especially chicken.  We also love Italian food and all it’s cheesy, herbed goodness.  This ingenious recipe combines those 2 loves…and the results are awesome!

My husband cannot stop raving about this dish.  While we were eating dinner last night he was nearly overcome with delight, in what I like to call a “food tizzy.”  He complimented the food at least half a dozen times.  A couple hours after dinner, he just randomly said again, “Man that chicken was delicious.”  And then today while he was at work eating the leftovers for lunch, he sent me a text that said “OMG THIS LUNCH IS SO GOOD!”  I think that means he liked it.

This chicken has TONS of flavor.  From the marinade, to the chargrilled flavor, to the marina sauce, to the cheese, to the crunchy crumb topping, this dish is bursting with different textures and complimentary flavors.  I think the hubs will be requesting this one again soon.

Grilled Chicken Parmesan

Source:  Plain Chicken

Serves: 4

4 boneless chicken breasts, pounded to an even thickness
1 bottle Lawry’s Garlic & Herb marinade
1 (26oz) jar spaghetti sauce
1/2 cup panko bread crumbs
1 teaspoons garlic salt (I thought it was a little too salty, so you might want to reduce this)
1/3 cup shredded Parmesan
2 tablespoons melted butter
1 cup shredded mozzarella
8 oz thin spaghetti, cooked

Pour marinade over chicken. Let marinate in refrigerator for 30 minutes or overnight. Grill 12-15 minutes, or until chicken is done.

While the chicken is cooking, prepare the pasta according to package directions and the Parmesan crumb topping.

For Parmesan crumb topping, mix bread crumbs, garlic salt, shredded Parmesan and melted butter.

In a medium sauce pan heat spaghetti sauce.

Position rack in center of oven. Preheat broiler.

Transfer cooked chicken to oven-safe casserole dish. Spread 2 tablespoons spaghetti sauce on each breast, then top with mozzarella and Parmesan crumb topping. Place chicken under broiler and cook until cheese melts and crumb topping begins to turn light brown.  Serve chicken over pasta and remaining sauce.


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