Grilled Chicken Parmesan Paillard

Simple, fresh ingredients deliver maximum flavor in this grilled version of classic Italian comfort food.


  • 2 cups cherry tomatoes
  • 4 skinless, boneless chicken breast halves, pounded 1/3-inch thick
  • Salt and freshly ground pepper, to taste
  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 3 tablespoons freshly grated Parmesan cheese
  • 8 ounces mozzarella, thinly sliced
  • 1 bunch fresh parsley or basil leaves
  • 4 sprigs fresh thyme


Preheat a grill or grill pan to medium-high. Lightly oil the grill grate.

Skewer the cherry tomatoes. Brush the tomatoes and the chicken with olive oil. Season with salt and pepper.

Grill or saute the chicken for 5 minutes, or until there are grill marks, then flip. Sprinkle the Parmesan over the chicken, then layer the mozzarella on top. Close the grill cover or place a cover on top to allow the cheese to melt and until the chicken is cooked through, about 2 minutes, then remove to a platter.

Meanwhile, grill the tomatoes until warmed through but still firm, about 2 minutes total.

Distribute the tomatoes over the chicken and garnish with basil or parsley leaves and thyme. Finish with a drizzle of olive oil and serve.

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