Closeup of grilled chicken on a white plate.

Grilled Chicken Parmesan

Recipe courtesy of REAL SIMPLE magazine.

Makes: 4 servings
Prep Time: 10 - 20 minutes
Cook Time: 30 - 50 minutes

Ingredients:

1 medium eggplant, cut into 1/4-inch-thick rounds
4 tomatoes, cut into 1/2-inch-thick rounds
5 tbsp  extra-virgin olive oil
1 tsp kosher salt
1 tsp freshly ground black pepper
4 boneless, skinless chicken breasts
2 oz Parmesan, thinly sliced

Directions:

Preheat grill to medium.
Place the eggplant and tomatoes in a single layer on a rimmed baking sheet and brush both sides of the eggplant and tomato slices with 4 tablespoons of the oil.
Season with 3/4 teaspoon of the salt and 1/2 teaspoon of the pepper.
Grill until tender, about 2 minutes per side for the tomatoes, 5 minutes per side for the eggplant.
Note: When grilling eggplants or other vegetables, make the slices thin, so the inside becomes tender before the outside turns black.
Transfer to a large bowl and toss gently; the tomato slices will fall apart slightly.
Brush the chicken with the remaining oil and season with the remaining salt and pepper.
Grill until cooked through, about 6 minutes per side.
Transfer to a cutting board and slice each breast into quarters.
Spoon the eggplant and tomatoes over the chicken and top with the Parmesan.