Ingredients
>
1 lb boneless, skinless chicken breast cutlets (4 count)
>
1/3 cup + 2 tbsp balsamic vinaigrette dressing, divided
>
1 (10 oz) pkg frozen split loaf crusty garlic bread
>
2 medium ripe but firm tomatoes
>
2 oz mozzarella cheese, finely shredded
>
1 1/2 cups marinara sauce, warmed
>
2 tbsp grated Parmesan cheese
>
Basil leaves, to garnish
Steps
1
Pat the chicken dry with paper towels and season with salt and pepper. To a large bowl, add chicken along with 1/3 cup balsamic vinaigrette and turn to fully coat. Cover and refrigerate at least 30 min. or up to overnight.
2
When ready to cook, set grill to medium-high and grease the grill grates. Remove the garlic bread from packaging and wrap in aluminum foil. Place bread on grill and grill 10–12 min., until crisp and heated through, turning as needed.
3
Meanwhile, slice the tomatoes into ½-inch-thick pieces. Remove chicken from marinade and discard remaining marinade. Transfer chicken to grill and grill 2–3 min. per side, until internal temperature reaches 165°F. Brush both sides of the tomato slices with remaining 2 tbsp balsamic vinaigrette and season with salt and pepper. Grill tomatoes alongside chicken 2–3 min. per side, until slightly charred and tender. Place 2 grilled tomato slices on each cooked chicken breast and top with the mozzarella. Cover and cook 1 min., just until cheese is melted.
4
Spread the warmed marinara sauce on a serving platter and arrange chicken with tomatoes on top. Sprinkle with the Parmesan and garnish with the basil. Slice garlic bread and serve alongside grilled chicken Parmesan.
