Grilled Chicken Parmigiana Grilled Chicken Parmigiana

Food styling by Claire Stubbs | Prop styling by Lara McGraw Image by: Ronald Tsang

To make two chicken cutlets, hold your knife parrallel to the cutting board, halfway up the thickness of the breast. With the opposite hand placed firmly on the top of the chicken, slice through. Flatten each half with a meat mallet.

  • Total time 30 minutes
  • Portion size 4 servings




Preheat barbecue to medium-high heat (about 375°F). Arrange two 16- x 12-inch pieces of foil on work surface. Toss together tomatoes, garlic, half of the oil, 1/2 tsp of the salt and hot pepper flakes (if using); spoon onto centres of foil. Bring together 2 opposite ends of foil and fold down, leaving room inside for expansion; fold in remaining sides to seal. Place packets on grill; close lid and cook until tomatoes are softened, about 4 minutes.

Meanwhile, brush chicken with remaining oil and 1/2 tsp salt. Place on grill; close lid and cook until bottoms are grill marked, about 2 minutes. Flip chicken; top each cutlet with 1 tbsp of the Parmesan, 2 basil leaves and 2 slices of the mozzarella. Close lid and cook until cheese is melted and chicken is no longer pink inside, about 3 minutes. Divide chicken and tomatoes among plates.

Salad: In large bowl, whisk together oil, vinegar, salt and pepper. Add arugula and Parmesan; toss to coat. Serve with chicken, tomatoes and bread (if using).

Nutritional facts Per serving: about

  • Fibre 2 g
  • Sodium 1047
  • Sugars 4 g
  • Protein 53 g
  • Calories 588
  • Total fat 38 g
  • Potassium 922 mg
  • Cholesterol 150 mg
  • Saturated fat 14 g
  • Total carbohydrate 9 g


  • Iron 14
  • Folate 25
  • Calcium 52
  • Vitamin A 30
  • Vitamin C 37
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Lunch & Dinner

Grilled Chicken Parmigiana