Grilled Chicken Cutlet Parmigiana

Ingredients

• 1 cup leaves fresh shredded
• 2 pounds chicken breast thin cut
• 28 ounce canned tomatoes diced fire roasted such as muir glenn brand canned
• 3 cloves garlic chopped
• 0.5 pound mozzarella cheese smoked thinly sliced
• 4 servings olive oil extra-virgin for drizzling, plus 2 tablespoons
• 1 small skinned onion yellow finely chopped
• 0.5 cup parmigiano-reggiano 
• 1 teaspoon pepper flakes red crushed
• 4 servings salt and pepper 

Equipment

• frying pan
• pot
• casserole dish
• grill
• aluminum foil
• broiler
• stove
• grill pan

Directions

1. Heat outdoor grill or indoor grill pan to high. Season chicken with salt and pepper and drizzle with extra-virgin olive oil to keep it from sticking to the grill. Cook 3 to 4 minutes on each side and transfer to a foil covered platter to hold. If you are using a grill pan, cook the chicken in 2 batches if necessary. While chicken cooks, make sauce.
2. Place a medium pot on the stove over medium heat.
3. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan.
4. Add garlic, crushed red pepper flakes and chopped onions. Cook 10 minutes, stirring often.
5. Add tomatoes and heat through, 2 minutes. Wilt in the basil and season the sauce with salt and pepper.
6. Preheat the broiler to high.
7. Layer the chicken with fire roasted sauce in a casserole dish. Top the casserole with Parmigiano and mozzarella. Brown the casserole under the broiler 3 minutes.