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Grilled Chicken Parmesan

Photo: Frances Janisch
Prep time 10 mins
Other time 15 mins
Yield Makes 4 servings


  • 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

Nutrition 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

How to Make It

  1. 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.