Grilled Chicken Parmesan


  • 128g Roasted Tomatoes, drained(4 Tbsp marinade reserved)

  • 60ml water

  • 4 chicken breasts, boneless and skinless, pounded thin

  • 4 tbsp Parmesan cheese, grated

  • 230g fresh smoked mozzarella, thinly sliced

  • Salt & freshly ground pepper


  • Position rack in the upper 1/3 of oven and pre-heat to 205°C.

  • In a blender or food processor, puree tomatoes until smooth. 

  • Add a steady steam of water with the motor running to thin sauce to desired consistency. Set aside.

  • Season chicken breast with salt and pepper and coat in reserved tomato marinade. 

  • Heat a grill pan (or gas grill) over medium-high heat. 

  • Add chicken to pan and cook, turning once, about 4 minutes per side until golden brown.

  • Transfer chicken to baking sheet and spread roasted tomato sauce over top of each piece. 

  • Sprinkle Parmesan over top and follow with sliced mozzarella.

  • Bake until chicken is cooked trough and cheese melts, about 5 minutes. 

  • Set oven to broil and continue to cook until cheese is bubbly and golden brown in spots, about 2 minutes.

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