Italian Style Grilled Chicken with Parmesan and Sun-dried Tomatoes

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This is a healthy and extremely flavorful way to dress up boneless skinless chicken breasts. Adding just a small amount of butter on top, and using grated parmesan for a garnish, keeps the fat and calories down.

Don’t skip the anchovy paste. It may seem like a weird ingredient, but it adds a lot of flavor. Also, don’t be alarmed, the lemon juice will appear to cook the chicken a bit, turning it white in the marinating bag.

2 boneless, skinless chicken breasts1 clove garlic, sliced thin
1/4 cup red wine vinegar3 tablespoons chopped sun-dried tomatoes, divided
2 tablespoons olive oil1 teaspoon onion flakes
juice from one small lemon1-2 teaspoons crushed red pepper flakes
1 tablespoon dried oregano1 teaspoon fennel seeds
1 tablespoon coarse ground salt2 small pats butter (approximately 1 teaspoon each)
1 teaspoon anchovy paste1 tablespoon grated Parmesan cheese
1 teaspoon Italian seasoning
  • Place the chicken breasts between two pieces of plastic wrap and pound to about 1/2 inch thickness with a mallet, then put them in a resealable plastic bag with all of the marinade ingredients, using only 2 of the 3 tablespoons sun-dried tomatoes. Refrigerate for at least 4-6 hours.
  • Grill over medium until cooked throughout, about 5 minutes on each side.
  • To serve, top each chicken breast with a small pat of butter and sprinkle with remaining tablespoon of chopped sun-dried tomatoes and parmesan cheese.

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