Grilled Parmesan Chicken

Updated at: Thu, 21 Nov 2024 12:25:46 GMT

Step 1

Pound the chicken breasts evenly to about one inch thickness. This will allow them to cook evenly and decrease the grilling time. Place the chicken on a baking sheet and liberally season with salt and pepper.

Step 2

Spread 1 tablespoon pesto on each side of the chicken breasts. Preheat the grill to medium heat and refrigerate the chicken while it is preheating.

Step 3

Meanwhile, place the sliced polenta rounds on a separate baking sheet. Spread 2 tablespoons pesto both sides of polenta. Set aside until the chicken is ready to be grilled.

Step 4

Place the polenta rounds on one side of the grill to cook. Add the seasoned chicken to other side of the grill. Cook both the polenta and chicken, with the cover closed, for 5 minutes. Flip both chicken and polenta rounds. TIP: You'll know the chicken and polenta are ready to be flipped if it releases easily from the grill. Cook the chicken for another 3-5 minutes on other side (or until reaches 165ºF), and the polenta for 5 minutes.

Step 5

Remove the chicken to a clean baking sheet lined with heavy-duty foil. Keep the polenta warm by moving it to the top grill grate or transferring it to a foil-covered plate.

Step 6

Divide the marinara over the grilled chicken breasts. Lay fresh mozzarella slices on top of marinara. Slide the foil onto the grill, close the cover, and cook for another 2 minutes, or until cheese is melted. Serve with grilled polenta rounds and garnish with fresh basil, parmesan, and/or crushed red pepper.

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