LIGHTENED-UP GRILLED CHICKEN PARM
Grilled chicken layered with marinara & buffalo mozzarella, with grilled polenta & garlicky panko crispies
1lb chicken breasts or tenders, pounded ½” thick
8oz buffalo mozzarella, sliced ½” thick
1 log polenta, sliced ¾” thick
1tbsp olive oil plus more for drizzling
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.
Don’t do it.