Grilled Chicken Parmesan

Photo: Frances Janisch

Recipe from

Recipe Time

Prep: 10 Minutes
Other: 15 Minutes

Nutritional Information

Calcium 200.71 mg
Calories 423.33
Caloriesfromfat 52 %
Carbohydrate 14.57 g
Cholesterol 90.79 mg
Fat 24.79 g
Fiber 6.55 g
Iron 2.08 mg
Protein 36.78 mg
Satfat 5.76 g
Sodium 575.83 mg

Ingredients

1 medium eggplant, cut into 1/4-inch-thick rounds
4 tomatoes, cut into 1/2-inch-thick rounds
5 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 boneless, skinless chicken breasts
2 ounces Parmesan, thinly sliced

Preparation

Heat 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 teaspoon of the salt and 1/2 teaspoon of the pepper. Grill until tender, about 2 minutes per side for the tomatoes, 5 minutes per side for the eggplant. 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.

Tip: When grilling eggplants or other vegetables, make the slices thin, so the inside becomes tender before the outside turns black.

Note:

Sara Quessenberry,

September 2005