I wanted chicken parmesan last week, but I didn’t want to fry it. I put my thinking cap on and realized I could make a few changes to the Garlic Parmesan Crusted Chicken and have grilled chicken parmesan. I marinated the chicken in Lawry’s Garlic and Herb 30-minute marinade. You could also use some Italian dressing. We topped the grilled chicken with some spaghetti sauce, mozzarella and a parmesan crumb topping. This was SO good. The parmesan crust really makes the dish. We served this with a salad and garlic bread. YUM!
Grilled Chicken Parmesan
4 boneless chicken breasts, pounded to an even thickness
1 bottle Lawry’s Garlic & Herb marinade
1 (26oz) jar spaghetti sauce
8 oz thin spaghetti
Parmesan Crumb Topping
½ cup panko bread crumbs
1 teaspoons garlic salt,
⅓ cup shredded Parmesan
2 tablespoons melted butter
1 cup shredded mozzarella
Pour marinade over chicken. Let marinate in refrigerator for 30 minutes or overnight. Grill 12-15 minutes, until chicken is done.
While the chicken is cooking, prepare the pasta according to package directions and parmesan crumb topping.
For Parmesan crumb topping, mix bread crumbs, garlic salt, shredded Parmesan and butter.
In a medium sauce pan heat spaghetti sauce.
Position rack in center of oven. Preheat broiler.
Transfer cooked chicken to oven-safe casserole dish. Spread 2 tablespoons spaghetti sauce on each breast, then top with mozzarella and Parmesan crumb topping. Place chicken under broiler and cook until cheese melts and crumb topping begins to turn light brown. Serve chicken over pasta and sauce.