Grilled chicken with parmesan cheese

Grilled chicken with parmesan cheese

How to cook a grilled chicken with parmesan cheese?


Large chicken breast — 350-400 g
Olive oil — 1 tablespoon
Salt, pepper and dried thyme — to taste
Mozzarella, grate — 30 g
Fresh Parmesan, grate — 30 g

Tomato sauce:

Small onion, finely chopped
Celery pod, cut into
Garlic, squeeze out — 2 denticles
Salt — ½ teaspoon
Ground pepper — ½ teaspoon
Dried oregano — 1 tablespoon
Tomatoes in its own juice — 1 can (410 g)
Tomato paste — 1-2 tablespoons
Basil leaves — 10-12 pieces


Cut the breast in half along.
Rub the breasts with olive oil, sprinkle with salt, pepper and thyme. Put them on a plate and put in the refrigerator while preparing the sauce.

Heat the oil in a frying pan. Fry for 5 minutes finely chopped onion, celery, add salt, pepper and oregano, stirring. Add the squeezed garlic, pasta and tomatoes. Stir and bring to a boil. Then reduce the heat and leave to stew for 10-15 minutes, stirring occasionally.

Heat the grill outdoors to medium temperature. Put the chicken breasts and fry them on both sides for 4-5 minutes. Place each breast in a serving bowl, top with each sauce and sprinkle with cheese.
Place in the oven under the broiler and hold until the cheese melts and gently gently.

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