I created this fresher "summer" version of one of our favorites - Chicken Parmesan. Instead of frying the breaded chicken, I grilled it with a roasted garlic seasoning and olive oil, then topped it with fresh mozzarella. In the sauce, I started with my usual crushed tomato sauce, but added extra fresh basil and halved cherry tomatoes.

Tomato Basil Sauce with Cherry Tomatoes

2 tablespoons of olive oil
3 cloves of garlic, minced
1 - 16 ounce can of crushed tomatoes
1 teaspoon of sugar
1 teaspoon of sea salt
2 tablespoons of fresh basil, julienned
1 cup of cherry tomatoes, halved
1/2 pound of angel hair pasta

In a sauce pan, saute garlic in olive oil for just 30 seconds then add crushed tomatoes. Next, add sugar and salt, then simmer for 5-10 minutes. Reduce to low and add tomatoes and basil. Cook for only 3-5 minutes to avoid over cooking the tomatoes. Serve with cooked angel hair pasta

Grilled Chicken Breast with Fresh Mozzarella

1 half of chicken breast, butterflied
1 tablespoon of olive oil
1 teaspoon of roasted garlic & herb seasoning
4 ounces of fresh mozzarella, sliced

Cut the butterflied breast into 2 pieces (for 2 people). Coat chicken with olive oil and sprinkle with herb seasoning. Grill for 5 minutes on each side until the chicken is done. Place mozzarella on top of the chicken and spoon over hot sauce to slightly melt the cheese.


 
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