Grilled Chicken Cutlet Parmigiana

Ingredients

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

Description

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