Grilled Chicken Parm
"This is a recipe I found by Rocco Dispirito from his Now Eat This cookbook. It is a favorite of ours. The parmigano reggiano can be expensive cheese and you can actually use less than is called for and it is just as good and still very cheesy. You could also choose to use Parmesan Cheese if you have that on hand. This is great with spaghetti squash. Enjoy...."
INGREDIENTS
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4 boneless, skinless Chicken Breast (4oz each), trimmed of all fat and pounded thin
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Salt and freshly ground black pepper
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2 cups low fat Marinara Sauce
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1 cup (15 oz can) drained canned whole plum tomatoes, roughly chopped
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1 cup fresh basil, roughly chopped
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1 cup shredded low fat mozzarella cheese
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1 1/2 ounces (about 6 tbsp) grated Parmigiano Reggiano or Parmesan cheese
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1/2 cup panko bread crumbs, whole wheat if possible
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