| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 4 boneless, skinless chicken breast halves
- Extra-virgin olive oil, for brushing
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- 1 cup marinara sauce, store-bought or homemade
- 4 slices fresh mozzarella
- 4 tablespoons grated Parmesan
Instructions
- Preheat an outdoor grill to medium-high. Make sure the grates are clean so the chicken doesn’t stick.
- Arrange a chicken breast between two sheets of plastic wrap. On a work surface, using a meat mallet or small heavy pan, pound the chicken evenly until it is 1/4-inch (6 millimeters) thick. Remove the plastic wrap and transfer to a baking sheet; repeat with the remaining chicken breasts. Brush both sides of each chicken cutlet lightly with oil.
- Combine the salt, pepper and garlic powder in a small bowl and sprinkle evenly over both sides of the chicken cutlets. Place the chicken cutlets on the grill and cover the grill. Cook for 3 to 4 minutes. Flip and spread a few tablespoons marinara sauce over each cutlet and top with a couple pieces of mozzarella and 1 tablespoon Parmesan. Cover the grill and cook until the cheese is melted and the chicken is cooked through, 3 to 4 minutes longer. Serve hot.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 283 |
| Total Fat | 15 g |
| Saturated Fat | 6 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 30 g |
| Cholesterol | 94 mg |
| Sodium | 621 mg |
| Serving Size | 1 of 4 servings |
| Calories | 283 |
| Total Fat | 15 g |
| Saturated Fat | 6 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 30 g |
| Cholesterol | 94 mg |
| Sodium | 621 mg |
Reviews
We de-boned some chicken thighs (left skin on) and they were perfect for this recipe! I am always looking for new ways to use up our canned tomatoes – this is definitely a winner, even if the chicken is the star of the show!
This was sooooo gooooooodddd!!! I requested this for Mother’s Day & my husband cooked on grill & used Boars Head Italian Herbed Mozzarella cheese …the cheese itself is good by itself & then add it on this chicken….& I made the spaghetti sauce. Absolutely amazing!
Awesome easy, simple recipe and healthier than breading and frying.
Excellent and easy. Also much healthier than traditional chicken parm but just as tasty.
Katie, my husband and I make this recipe at least a couple of times a month! We love it and it is so simple and WW friendly! Wanted you to know.
This is incredibly good!! Followed the recipe exactly. Very quick grilling time. Chicken was tender, juicy and very flavorful! Used store bought sauce. It’s by Prego, and it’s DELICIOUS. Beige label, says Market Fresh. There are about 4 different combinations. I add a sprinkle of Italian seasoning, and a couple TBS of brown sugar. I used about a cup of sauce because we had spaghetti noodles too.
Thanks Katie for a great recipe!
This is an easy, tasty and light recipe. The only change that I made was the addition of sliced fresh basil on top of the mozzarella immediately before serving. Love the idea of eliminating the breading of the chicken. A definite keeper!
We loved this entree. I do not have a grill so used Katie’s “Easy juicy chicken breast” recipe to prepare the chicken breasts; then, added the marinara and mozzarella and put it under the broiler for a few minutes. They were indeed juicy, flavorful and delicious. I served them with a side of spaghetti. It was a hit. We’ll be making this again.
So easy and delicious! Served this with pasta and garlic bread.
Katie, hope you are enjoying Motherhood! This recipe was terrific. My stove has been broken so I’ve been grilling every meal pretty much. I was short on time so bought the super thin chicken breasts and I marinated in Italian dressing for couple hours then followed the rest of recipe. Delicious! Thanks for the tip I’ll definitely make again, pretty enough for company too.