Wednesday, July 23, 2008

Grilled Parmessan Chicken

This is a great recipe for those nights when it's way to hot to turn the oven on. Hmm....that's how it's been every night here for the last week! Anywho, enough about me. If you like Chicken Parmesan this is for you. It's your basic Chicken Parmesan all wrapped up in foil so that you can bake it on their grill. And if you happen to live somewhere where it is to cold to go out and turn on the grill, than you can throw them in the oven to bake as well!

Grilled Parmesan Chicken

~6 slices of Mozzarella
~6 boneless/skinless chicken breasts
~1 jar marinara sauce.
~1/4 cup Parmesan cheese.
~6 sheets of foil

~Lay out your sheets of foil. On each sheet place a chicken breast. Top each breast with 1/2 cup marinara sauce (more or less depending how saucy you like things), 1 tablespoon of Parmesan and a slice of mozzarella.

~ To make your bundle: Bring the short sides of the aluminum foil together and fold over twice. Center the fold in the middle of the packet and flatten the packet. Fold over both ends twice to completely seal the packet. (now if you can't figure this out, which I could not!, just make sure that all your edges are sealed well so when you cook it the sauce does not run out).

~Flash freeze before putting into Ziploc bag.

To Serve: Thaw the packets completely. Heat grill to medium heat or about 350 degrees. Place the packets on the grill. With a pair of tongs, pull up on the centerfold to make a dome. This will give the packet room to steam. Cook for 30 to 40 minutes. At this point you will need to check the chicken to see if it done, especially if the breast is thick. ~~~~~~You can also cook these packets in the oven. Place on a cookie sheet and cook at 350* for 30-40 minutes.

Happy Cooking!

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