This version slightly modified from the original.
Grilled chicken parmigiana
6 thin chicken breast cutlets, about 2 lbs
Olive oil for grilling & sauteing
3 to 4 garlic cloves
1 teaspoon chrushed hot red pepper flakes
1 medium or large yellow onion, finely chopped
1 or 2 slices bacon or smoked ham
1 28-ounce can diced tomatoes
1 tbsp Italian seasoning
1/2 cup Parmigiano-Reggiano
1/2 pound smoked mozzarella, thinly sliced
Salt and pepper to taste
1. Grill the chicken cutlets on a well-oiled grill pan. A frying pan works too.
2. Meanwhile, place a medium pot on the stove over medium heat. Add some olive oil & saute the garlic, red pepper flakes, Italian seasoning and onion for 10 minutes, stirring often.
3. Add the tomatoes and heat through, 2 minutes.
4. Preheat the broiler to high.
5. Layer the chicken with the tomato sauce in a casserole dish. Top the casserole with Parmigiano and mozzarella. Brown the chicken parm casserole under the broiler for 3-5 minutes.
Ray suggests using a can of "fire-roasted diced tomatoes, such as Muir Glen brand" which doesn't seem to exist in Canada. On the tv show, she suggest a bit of bacon to replace the smokiness if you can find the fire-roasted tomatoes. The smoked mozzarella really adds to the flavour and shouldn't be substituted if possible.
This recipe makes 6 cutlets but we only ate 4 at dinner. The next two days I fixed myself a couple of really nice chicken parm sandwiches with the leftovers. Yum-o!