Fastest Chicken Parm

Ingredients for Fastest Chicken Parm

• 80ml olive oil

• 3 medium ripe tomatoes

• 4 boneless, skinless chicken breasts (about 900g )

• Salt and pepper

• 230g fresh mozzarella cheese

• 60g Parmesan cheese (1/2 cup grated)

• 1 bunch fresh basil

• 1 cup bread crumbs

Turn the grill to high; put the rack 6 inches from the heat. Put 2 tablespoons olive oil on a rimmed baking sheet and spread it around; put the baking sheet in the grill. Core and slice the tomatoes. Cut the chicken breasts in half horizontally to make 2 thin cutlets for each breast. Press down on each with the heel of your hand to flatten.

Carefully remove the baking sheet from the grill. Put the chicken cutlets on the sheet and sprinkle with salt and pepper. Top with the tomatoes, and grill one one side only until the chicken is no longer pink in the centre, rotating the pan if necessary for even cooking, 5 to 10 minutes. Grate the mozzarella and Parmesan. Strip 16 to 20 basil leaves from the stems. Combine the bread crumbs, mozzarella, and Parmesan in a small bowl.

When the chicken is cooked through, remove the baking sheet from the grill. Lay the basil leaves on top of the tomatoes, sprinkle with the bread crumb and cheese mixture, and drizzle with 45ml olive oil.

Return to the grill, and cook until the bread crumbs and cheese are browned and bubbly, 2 to 4 minutes. Serve immediately.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.