Grilled Parmesan Chicken tastes just as heavenly and comforting as traditional chicken parm, but without the breadcrumbs, calories, or effort. This easy, healthy, gluten free recipe includes grilled polenta rounds for a whole meal in one!
Pound the chicken breasts evenly to about one inch thickness. This will allow them to cook evenly and decrease the grilling time. Place the chicken on a baking sheet and liberally season with salt and pepper.
Spread 1 tablespoon pesto on each side of the chicken breasts. Preheat the grill to medium heat and refrigerate the chicken while it is preheating.
Meanwhile, place the sliced polenta rounds on a separate baking sheet. Spread 2 tablespoons pesto both sides of polenta. Set aside until the chicken is ready to be grilled.
Place the polenta rounds on one side of the grill to cook. Add the seasoned chicken to other side of the grill. Cook both the polenta and chicken, with the cover closed, for 5 minutes. Flip both chicken and polenta rounds. TIP:You'll know the chicken and polenta are ready to be flipped if it releases easily from the grill. Cook the chicken for another 3-5 minutes on other side (or until reaches 165ºF), and the polenta for 5 minutes.
Remove the chicken to a clean baking sheet lined with heavy-duty foil. Keep the polenta warm by moving it to the top grill grate or transferring it to a foil-covered plate.
Divide the marinara over the grilled chicken breasts. Lay fresh mozzarella slices on top of marinara. Slide the foil onto the grill, close the cover, and cook for another 2 minutes, or until cheese is melted. Serve with grilled polenta rounds and garnish with fresh basil, parmesan, and/or crushed red pepper.
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Notes
Pounding the chicken slightly evens out the thickness so they cook quickly and uniformly.
For added flavor, marinate the chicken for at least one hour before grilling.
Chilling the polenta before slicing and grilling helps it stay together during cooking.
The secret to all good grilling is flipping minimally. Once the first side is charred and releases easily, it's ready to finish cooking on the other side.
Don't force flipping the polenta before it's ready, meaning the cooked side is set and releases from the grill.
The marinara and cheese may be placed while the chicken finishes cooking on the grill, but I find it easier and less risky to remove it and assemble on a large piece of foil. Then, simply slide the foil onto the grill.