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Large, gray octagonal-shaped platter topped with grilled chicken and tomatoes, garnished with a basil-vinegar and shaved Parmesan

Grilled chicken Parmesan

3
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy
This is a lighter, fresher, deconstructed version of the beloved (but traditionally very heavy) classic. Instead of breading chicken breasts and pan-frying them, we season them with herbs and grill them. And in place of marinara sauce, we use grilled grape tomatoes. It’s all topped with shaved Parmesan cheese so that you get the flavor hits of the classic.

Ingredients

Cooking spray

5 spray(s)

Uncooked boneless skinless chicken breast

1½ pound(s), 4 (6-oz) breasts

Olive oil

1½ Tbsp, divided

Italian seasoning

1 tsp

Kosher salt

¾ tsp, divided

Black pepper

¾ tsp, divided

Grape tomatoes

2 cup(s)

Fresh basil

2 Tbsp, chopped, or 1⁄2 tsp dried basil

Red wine vinegar

2 tsp

Garlic

1 clove(s), grated

Parmesan cheese

1 oz, shaved

Instructions

  1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
  2. Brush chicken with 1 tbsp oil and sprinkle with Italian seasoning, 1⁄2 tsp salt, and 1⁄2 tsp black pepper. Thread tomatoes onto 3 (8- to 12-inch) skewers. Coat tomatoes with nonstick spray. Arrange chicken and tomatoes on grill. Grill tomatoes, turning occasionally, until skins are lightly charred and start to split, 5 to 6 minutes. Grill chicken until instant-read thermometer inserted into centers registers 165°F, 5 to 6 minutes per side.
  3. Transfer tomatoes from skewers to medium bowl. Stir in basil, vinegar, garlic, and remaining 11⁄2 tsp oil, 1⁄4 tsp salt, and 1⁄4 tsp black pepper. Spoon tomatoes over chicken and sprinkle with cheese.
  4. Serving size: 1 chicken breast, ¼ cup sauce, and about 1 tbsp cheese

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