Name: Fadi’s Mediterranean Grill - Memorials Italian Chicken Parmesan Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 pieces boneless skinless chicken breasts; 1.5 tsp fine sea salt; 1 tsp black pepper, freshly ground; 3 tbs all-purpose flour; 2 pieces large eggs; 3 tbs whole milk; 1.5 cups plain breadcrumbs (or panko for extra crunch); 0.5 cups grated Parmesan cheese; 1 tsp dried Italian seasoning; 0.5 tsp garlic powder; 3 tbs olive oil (for brushing); 2 cups good quality marinara sauce (store-bought or homemade); 8 oz fresh mozzarella, sliced; 0.25 cups additional grated Parmesan; 12 leaves fresh basil leaves; 0.5 tsp dried oregano; 4 cups cooked spaghetti or your pasta of choice; 2 tbs extra chopped parsley; 4 pieces lemon wedges

Method

For the chicken

Pound and season

If breasts are thick, place each between two sheets of plastic wrap and gently pound with a meat mallet or heavy skillet to an even 1/2-inch thickness. Pat dry with paper towels. Season both sides with 1 tsp salt and 1/2 tsp pepper (reserve remaining salt/pepper for later).

Set up dredging stations

In a shallow dish combine the 3 tbs flour and a pinch of salt. In a second dish whisk the 2 eggs with 3 tbs milk until smooth. In a third shallow bowl mix breadcrumbs, 1/2 cup grated Parmesan, 1 tsp dried Italian seasoning, 1/2 tsp garlic powder, remaining 1/2 tsp salt and 1/2 tsp pepper.

Dredge the chicken

Coat each breast lightly in flour, shaking off excess. Dip into the egg mixture, letting excess drip off, then press firmly into the breadcrumb mixture to form an even coating. Place coated breasts on a wire rack while you finish all pieces.

Preheat grill

Preheat your grill to medium-high (about 400°F / 200°C). If using a gas grill, set up for direct cooking. Oil the grill grates well or brush both sides of each breaded breast with olive oil to prevent sticking and to encourage browning.

Grill the chicken

Place the breaded breasts on the hot grill. Cook 4–5 minutes per side with lid closed, checking after 4 minutes. You want a deep golden brown crust and an internal temperature of 155–160°F (68–71°C) — it will finish cooking with the cheese on top. Avoid flipping more than once.

For the sauce & assembly

Warm the sauce

While the chicken grills, warm the marinara in a small saucepan over low heat until simmering gently, stir occasionally. Taste and adjust seasoning with remaining 1/2 tsp salt and 1/2 tsp black pepper if needed and stir in 1/2 tsp dried oregano.

Top with sauce and cheese

When the chicken reaches 155–160°F, move breasts to an indirect heat area of the grill (or a cooler part of the grate). Spoon about 1/3 cup warmed marinara onto each breast. Top each with two slices (about 2 oz) of fresh mozzarella and sprinkle a little of the remaining 1/4 cup grated Parmesan over the cheese. Close the grill lid and allow to cook 2–4 minutes more, until the cheese is melted and bubbly and chicken reaches 165°F (74°C).

Finish

Carefully remove the chicken from the grill. Sprinkle with torn fresh basil leaves and a light dusting of extra grated Parmesan. Let rest 2–3 minutes before serving so juices redistribute and cheese sets slightly.

For serving (optional)

Divide cooked pasta among four plates (if using). Spoon a little warmed marinara over the pasta. Place one chicken parmesan on top of each portion of pasta. Garnish with chopped parsley and serve with a lemon wedge on the side for brightness.