Wednesday, May 28, 2014
Grilled Chicken Parmesan -- Low Carb, Quick, Fresh & Simple
This evening I made a quick dinner. I had 2 boneless chicken breasts and decided to grill them and make a quick and simple Grilled Chicken Parmesan. I lightly sprayed the chicken breasts with olive oil and seasoned them with sea salt and black pepper. We grilled them for about 5 to 6 minutes on each side (they were not very thick). I placed them in a shallow casserole dish on top of a thin layer of Mezzetta tomato basil sauce (made with all natural fresh ingredients...no junk). I topped the chicken with fresh basil from my patio garden, then a layer of fresh mozzarella, tomato sauce and ended with a layer of shredded Parmigiano Reggiano. I thought about placing my casserole dish on the grill and using it as an oven and cook the entire meal on the grill...but decided instead to just pop it into the oven under the broiler for about 5 to 7 minutes until it was hot and bubbly and the cheese melted. I served it on top of yellow summer squash "pasta" that I made with my spiral vegetable slicer by Paderno. I actually have one I purchased from Amazon as well as one my son bought me at Williams Sonoma (also made by Paderno). When I just make veggie pasta for myself, I typically either use my Spirelli or my Kuhn Rikon julienne vegetable peeler. If you are making pasta for 2 or more people, it is sometimes quicker to use the spiral vegetable slicer. This dish would be good without the "pasta", too. I snapped a few photos for you to see below. The meal was ready in less than 30 minutes from start to sitting down eating -- perfect for a weeknight meal. Enjoy!