Grilled Chicken Cutlet Parmigiana

• 2 pounds thin cut chicken breast, cutlets
• Salt and pepper
• Extra-virgin olive oil, for drizzling, plus 2 tablespoons
• 3 to 4 cloves garlic, chopped
• 1 teaspoon crushed red pepper flakes
• 1 small yellow skinned onion, finely chopped
• 1 (28-ounce) can fire roasted diced tomatoes, such as Muir Glenn brand
• 1 cup, 20 leaves, fresh basil leaves, shredded or torn
• 1/2 cup Parmigiano-Reggiano
• 1/2 pound smoked mozzarella, thinly sliced

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

chicken, salt, extravirgin olive oil, garlic, red pepper, yellow skinned onion, tomatoes, fresh basil, mozzarella

Taken from www.foodnetwork.com/recipes/rachael-ray/grilled-chicken-cutlet-parmigiana-recipe.html (may not work)