In my quest to find different ways to cook chicken, I decided to look for a healthy way to cook chicken parmigiana. Both my husband and I love chicken parmigiana, but the problem is that it’s traditionally fried. Luckily there are other ways to cook it, and in this recipe from The Food Network, it’s grilled. If you’re looking for a different way to work with chicken, give this recipe a try. It’s simple, won’t take you much time, and it’s a much better alternative to the traditional fried Chicken Parmigiana.

–Healthy Grilled Chicken Parmigiana Recipe–

All you’ll need:

• 2 pounds thin chicken breast cutlets
• Salt and freshly ground black pepper
• Extra-virgin olive oil (EVOO), for drizzling, plus 5 tablespoons
• 3 to 4 garlic cloves
• 1 teaspoon crushed hot red pepper flakes
• 1 small yellow onion, finely chopped
• 1 28-ounce can fire-roasted diced tomatoes
• 20 fresh  basil leaves (1 cup), shredded or torn
• 1/2 cup Parmigiano-Reggiano
• 1/2 pound smoked mozzarella, thinly sliced

All you’ll do:

Heat an outdoor grill or indoor grill pan to high. Season the chicken with salt and pepper, and drizzle with EVOO to keep it from sticking to the grill. Cook for 3-4 minutes on each side and transfer to a foil-covered platter to hold. If you are using a grill pan, cook the chicken in 2 batches if necessary. While the chicken cooks, make the sauce.

Place a medium pot on the stove over medium heat. Add 2 tablespoons of the EVOO (twice around the pan). Add the garlic, red pepper flakes and onion. Cook for 10 minutes, stirring often. Add the tomatoes and heat through, 2 minutes. Wilt in the basil and season the sauce with salt and pepper.

Preheat the broiler to high.

Layer the chicken with the tomato sauce in a casserole dish. Top the casserole with Parmigiano and mozzarella. Brown the chicken parm casserole under the broiler for 3 minutes.