Breaded and Grilled Chicken Parmesan

With the warm weather approaching us, it definitely puts you in the grilling mood. But on Saturday I was (surprisingly) really craving chicken parm.

So we went about making typical chicken parm, by dipping the chicken in one egg, and then coating it in a mixture of breadcrumbs (I would usually use Panko, but I ran out) Parmesan cheese, garlic powder, onion powder, dried basil and Italian seasoning.

  

Place a fry pan on the side burner of the grill and coat the bottom of the pan with oil.  Once oil is hot, place chicken in the pan and cook 1.5 minutes on each side to get a nice crust on the outside.  After both sides have cooked, place on the grill and brush with olive oil to obtain a nice crispy crust.  Cook 4-6 minutes on each side. 

As you're cooking the second side, coat the top with hot tomato gravy and place the mozzarella cheese on top to melt.  When the cheese has melted, remove from the grill and place some extra tomato sauce on the top of the mozzarella. Plate the chicken with some whole wheat spaghetti and garnish with a fresh basil chiffonade