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Source: George Foreman's Knock-Out-The-Fat Cookbook

Grilled Chicken Parmesan
This dish goes well with a side of pasta and steamed vegetables.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes to 2 hours
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4 boneless skinless chicken breasts, flattened
4 1/2 inch slices ripe tomatoes
1/4 cup Grated Parmesan cheese
canola oil, for use on grid, if using grill
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons fresh basil, chopped
1 1/2 tablespoons garlic, minced
1 tablespoon lemon juice

To make the marinade, combine all the ingredients in a medium bowl.

Pour the marinade over the chicken in a shallow bowl and marinate for 3 to 6 hours in the refrigerator. Let it sit at room temperature for 30 minutes before grilling. When ready to grill, drain the chicken from the marinade and reserve the remaining marinade for basting.

Prepare the grill or electric grilling machine for cooking.

If using a grill, place the chicken on an oiled grid directly over ashen coals and cover. Grill for 12 to 15 minutes, or until the chicken meat is completely white and the juices run clear. Be careful not to overcook the chicken or it will be tough. (Boneless chicken breasts need to be watched more closely and turned and basted often.) About 4 minutes before the chicken is done, place tomato slices on the outer edge of the grid and grill 2 minutes on each side. When the tomatoes are nicely grilled. top each chicken breast with a slice of tomato and about a tablespoon of grated parmesan, while still on the grill. Cover for 1 to 2 minutes, allowing the cheese to melt, and serve immediately.

If using an electric grilling machine, place the chicken breasts on a hot grill, drizzle a bit of the marinade over the top, and cook for about 2 minutes, or until the chicken is completely white and the juices run clear. Top each chicken breast with a slice of tomato, close the lid, and grill for 5 seconds. Then top each breast with about 1 tablespoon of grated parmesan cheese, brush the upper grill with a little oil so the cheese won't stick, and close the lid for about 10 seconds so the cheese will melt. Serve immediately.

Ingredients #5-9 are for the Fresh Basil-Balsamic Vinegar Marinade.


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Source: George Foreman's Knock-Out-The-Fat Cookbook
Read Comments

If you have a yen for Southwestern food, you should enjoy these Santa Fe-inspired burgers. They're good with a green salad or a cup of chilled gazpacho.
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Herbed Steak Dijon
Source: George Foreman's Knock-Out-The-Fat Cookbook
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This is a flavorful grilled steak.
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