posted by Terrytx 10-09-98 9:08 AM
G. Foreman's Knock-Out-The-Fat BBQ and Grilling Cookbook
Grilled Parmesan Chicken
Fresh Basil-Balsamic Vinegar Marinade
1/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar
2 tbl. chopped fresh basil or 1 tbl dried (if using dried. add 2 tsp. dries rosemary and 2 tsp. dries oregano)
1-1/2 tbl minced garlic
1 tbl fresh lemon juice
Chicken Parmesan
4 skinless, boneless chicken brest halves, flattened
4 1/2" thick slices tomato
1/4 cup fresh grated Parmesan cheese
canola oil for the grid if using grill
Combine all marinade ingredients in a medium bowl. Pour marinade in a shallow bowl and marinate for 3-6 hours in the fridge. Let sit at room temp. for 30 min. before grilling.
When ready to grill, drain the chiken and reserve marinade for basting.
Prepare grill or electric grilling machine for cooking. If using the machine, place the chicken breasts on hot grill,
drizzle with a bit of the marinade, and cook for about 2 min., or until the chicken is completely white and juices
run clear.
Top each breast with a slice of tomato, close lid and grill for 5 seconds. Then top each breast with about 1 tbl. Parmesan, brush the upper grill with a little oil so cheese won't stick, and close the lid for about 10 seconds.