Grilled Chicken Parmigiana

My meal plan got thrown off a bit because we ate out this weekend and I promised to make {The hubby} sushi rolls because he met his goal this week! Last night I made the Grilled Chicken Parmigiana and it turned out really well. I altered the recipe a little bit and this is how it went. Ingredients- 2 lbs chicken breasts (I used two -1/2 lb breasts because the meal was only for {The hubby and I), salt and pepper, Extra Virgin Olive Oil, minced jarred garlic (I never use fresh because of cost), 1 small yellow onion, 1 teaspoon crushed red pepper flakes, 28 oz can of Italian diced tomatoes (the original recipe called for fire-roasted), I DIDNT use basil like the original recipe, Parmesan cheese, Sergentos Reduced Fat Mexican cheese (It was the only mix with white cheese that was reduced fat I could find). I didn't use the red wine Vinegar as shown because we didn't have salad with it.

Cut chicken down the center and fan out.

Because of the weather here I cooked the chicken on the George Foreman for about ten minutes or until chicken is completely cooked

While Chicken cooks combine 2 tbsp Extra Virgin Olive oil with, garlic, red pepper flakes and onion. Cook on medium heat for ten minutes stirring frequently.

Add tomatoes and cook for a few minutes. If you want to add basil now is the time. Then season with Salt and Pepper.

Arrange chicken in Casserole dish and cover with sauce. Sprinkle cheese on top to your liking and broil on high till cheese is melted.

I cooked asparagus for a side while the cheese was melting. My husband loves it with Extra Virgin Olive Oil and a little salt sauteed in a pan. Its Delicious. He learned this while spending two years in Portugal.

Here is the finished product.

This was a very good meal with very little preparation. The sauce was to die for! It was fast and easy. I highly recommend it. There was a lot of extra sauce for just the two of us so I think next time I might make the sauce a head of time and marinate the chicken in half of it for a few hours or over night just because I was wishing the chicken had more of the sauce flavor itself.

Although I changed the recipe a bit I have to give credit to Rachel Ray were the recipe came from. To find the link go here.