GRILLED CHICKEN CUTLETS PARMIGIANA

RACHAEL'S GRILLED CHICKEN CUTLETS PARMIGIANA
4 small or 2 large boneless chicken breasts
Salt and pepper, to taste
2 tablespoon olive oil
4 cloves garlic, chopped
1/2 teaspoon crushed red pepper flakes, or to taste
2 tablespoons onion, chopped
15 ounce can fire roasted diced tomatoes, such as Muir Glen brand *
1 tablespoon fresh basil, shredded
2 ounces freshly grated parmesan cheese, 1/4 cup
4 ounces smoked mozzarella or fontina cheese, sliced thin *

If using large chicken breasts, cut them in half to make two servings from each. Season with salt and pepper; grill on an indoor or outdoor grill until just done; keep warm. Meanwhile prepare the sauce. In a small pot over low heat, saut?the garlic, crushed red pepper flakes and onion. Cook 10 minutes, stirring often. Add the undrained tomatoes and heat through, about 2 minutes. Add the basil and heat just until wilted. Adjust the seasoning with salt and pepper as needed. Preheat the broiler. In a baking dish layer the chicken, sauce, parmesan cheese and mozzarella. Broil until the top is browned, about 1-2 minutes.

Makes 4 servings
Do not freeze

* If you can't find these products, you can use regular canned diced tomatoes and mozzarella cheese.

Per Serving: 370 Calories; 19g Fat; 41g Protein; 7g Carbohydrate; 1g Dietary Fiber; 6g Net Carbs

This is my low carb adaptation of Rachael Ray's recipe. I cut back on the chicken, onion and tomatoes to save on carbs and to make more reasonable sized portions. I didn't have fresh basil, so I used 1 teaspoon Italian seasoning. Rachael said to saut?the garlic and onion on medium heat for 10 minutes. If you do that, it will burn. I recommend cooking it on the lowest heat. I liked the flavor of the fire roasted tomatoes, but I suggest picking through them before cooking to remove any bits of tomato skin. The smoked fontina cheese has an interesting flavor, but I think I would trim off the brownish rind before using so that the cheese will melt nicer. Although this dish tasted pretty good, I prefer a more traditional Chicken Parmesan recipe, like my Parmesan Chicken, where the chicken is flattened and "breaded" and the sauce is thicker. Canned, diced tomatoes make a pretty watery sauce.

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