A MODERN HOUSEWIFE

This is barely a recipe but still worth posting! “Chicken Parm” is a staple in our house; sometimes I take short cuts with Bell & Evans GF Chicken Cutlets or Tenders, but this shortcut is even better.

I had the grill hot and ready to go for Sunday afternoon burgers so I generously seasoned some chicken cutlets and grilled them up for a different take on chicken parm! It doesn’t hurt that this is a much lighter dish without the breading! Once the chicken is grilled it is as easy as assembling the dish and popping it in the oven! Bonus, I grill the chicken ahead of time and assemble and stick back in the fridge for dinnertime!

Summer Grilled Chicken Parmesan 

(serves 6) 

Ingredients:

• 3 lbs Chicken Cutlets
• Olive oil
• Garlic & Herb or Italian Seasoning (I like Primal Palate Garlic & Herb)
• 32 oz Jar of Rao’s Marina Sauce or your favorite
• Shredded mozzarella cheese
• Grated Parmesan cheese

Instructions:

1. Place chicken cutlets in a bowl and drizzle with olive oil. Generously sprinkle your seasoning on chicken, maybe a tablespoon.
2. Let sit and marinate for 20-30 minutes while preheating the grill.
3. Grill cutlets for 2-3 minutes a side, just enough to get good color on chicken. It doesn’t need to be cooked through entirely as it is going in the oven.
4. Pour some of the sauce into the bottom of a casserole. Layer the grilled chicken into the dish and top with sauce, about 2/3’s of the jar.
5. Top with a few handfuls of mozzarella and then cover casserole with aluminum foil.
6. Either pop into the fridge until you are ready to cook or preheat your oven to 375 degrees.
7. Once oven is preheated put the casserole in and cook until bubbly, about 20-30 minutes.
8. Remove foil and sprinkle with a handful or two or Parmesan cheese and pop back in oven.
9. Crank the heat up to a high broil to brown the cheese.
10. Let cool for about 5 minutes before serving! We love to serve with GF pasta and a green vegetable! Enjoy!

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