Grilled Chicken Parmigiana

• 2 lbs chicken breasts, cutlets
• salt
• fresh ground black pepper
• extra virgin olive oil
• 3 -4 garlic cloves, chopped
• 1 teaspoon crushed hot red pepper flakes
• 1 small yellow onion, finely chopped
• 1 (28 ounce) canfire-roasted diced tomatoes (Muir Glen)
• 20 fresh basil leaves, shredded
• 12 cup parmigiano-reggiano cheese
• 12 lb smoked mozzarella cheese, thinly sliced
• 6 cups mixed salad greens
• 2 tablespoons red wine vinegar

1. Heat an outdoor grill or indoor grill pan to high.
2. Season chicken with salt and pepper; drizzle with olive oil.
3. Cook 3-4 minutes on each side and transfer to a foil-covered plate to hold.
4. Place a pan on the stove over med-high heat; add in 2 tablespoons olive oil.
5. Add in the garlic, red pepper flakes, and onion; stir/saute 10 minutes.
6. Add in tomatoes; heat through 2 minutes.
7. Wilt in the basil and season the sauce with salt and pepper.
8. Preheat the broiler to high.
9. Layer the chicken with the tomato sauce in a casserole dish; top with Parmigiano and mozzarella.
10. Brown the chicken-parmesan under the broiler for 3 minutes.
11. Place the salad greens in a bowl; dress with the vinegar and 3 tablespoons olive oil; season with salt and pepper.
12. Serve the chicken parm alongside a little salad.

chicken breasts, salt, fresh ground black pepper, extra virgin olive oil, garlic, hot red pepper, yellow onion, tomatoes, basil, cheese, mozzarella cheese, mixed salad greens, red wine vinegar

Taken from www.food.com/recipe/grilled-chicken-parmigiana-191833 (may not work)