Grilled Parmesan Chicken tastes just as heavenly and comforting as traditional parmesan chicken, but without the extra calories and effort. This easy summer recipe makes grilled parmesan polenta along with it for a whole meal in one!
Combine minced sun-dried tomatoes, sun-dried tomato oil from jar, olive oil, pesto, garlic, parmesan, salt, and pepper in a small bowl. Set 3 tablespoons aside.
Place tenderized chicken breasts in a large, shallow baking dish. Spread the larger amount of sun-dried tomato marinade on both sides of chicken (I used my fingers.) Cover and set aside in the refrigerator for 30 minutes - 1 hour.
Meanwhile, place sliced polenta rounds on a separate baking sheet. Spread remaining 4 tablespoons of sun-dried tomato marinade on both sides of polenta. Set aside until chicken is ready to be grilled.
Preheat grill to medium high heat and oil grate. Place polenta rounds on one side of the grill to cook, with cover closed, for 5 minutes. Do not flip polenta, but add chicken to other side of the grill. Cook chicken for 4-5 minutes, with closed cover. Then 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 chicken 4-5 minutes on other side (or until reaches 160ºF). Remove chicken to clean baking sheet, but leave polenta on for about 5 more minutes, or until crispy, grilled, and easily releases.
Remove polenta to a plate and keep warm. Divide the marinara over grilled chicken breasts. Lay fresh mozzarella slices on top of marinara. Place baking sheet on grill, close cover, and cook for about 3 minutes, or until cheese is melted. Serve with grilled polenta rounds.
❉DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND/OR CLICK A STAR RATING ON THE RECIPE CARD!❉