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LIGHTENED-UP GRILLED CHICKEN PARM

GF optional

Grilled chicken layered with marinara & buffalo mozzarella, with grilled polenta & garlicky panko crispies

Serves 4


 

1lb chicken breasts or tenders, pounded ½” thick

½-1c marinara

8oz buffalo mozzarella, sliced ½” thick

1 log polenta, sliced ¾” thick

1tbsp olive oil plus more for drizzling

1tbsp butter

1/2c panko (I used gluten-free)

1/8tsp garlic powder

1/8tsp red pepper flakes

1tbsp parsley, minced

Handful arugula, to serve

 

Preheat a grill to medium heat. Lay out polenta slices on a sheet pan and drizzle both sides with olive oil, then season with salt n pep. Do the same with the chicken on another pan. Lay everything out without touching on the grill. Sear polenta until charred on both sides, remove from grill and keep warm. Sear the chicken on one side then flip it and spoon over desired amount of marinara on each piece. Top with cheese and close the grill until chicken is completely cooked. This should only take a few minutes since the chicken was pounded thin.

 

Meanwhile, heat a small saucepan over medium heat and melted together the butter and olive oil. Add in the panko and toast 8-10min until golden brown and crispy. Remove from heat and stir in the spices and parsley along with some salt n pep.

 

To serve, lay out hot melty chicken on a plate and layer some polenta slices alongside. Put a handful of arugula in the middle and sprinkle everything with panko crispies. Serve immediately.


 

Freezability:

Don’t do it.