Holiday Grilled Chicken Parmesan

Each holiday season, I create simple and delish menus for each night, beginning with Christmas Eve dinner when casseroles and salad have become our tradition before Mass. This one is indulgent and so easy to make, the kids can get involved. It takes the beauty of the flavor of a traditional fried chicken parmesan dish, but it's lighter and creamier with a kick you won't forget.

Cheese Topping


4 oz mozzarella/smoked provolone mix

1 tablespoon minced fresh parsley

2 cloves garlic, finely chopped

1/4 tsp pepper

Pinch of salt (salt is in sauce and cheese)

Pinch of nutmeg

Pinch of dried oregano

2 TBS fresh grated parmesan

1 rounded TBS Ricotta or (SUB: Whipped cream cheese)

Squeeze of fresh lemon juice.

Grilled Chicken


1 lb. chicken tenderloins

1 tsp of salt

1/4 tsp pepper

1/2 tsp dried oregano

1/ 2 tsp dried basil

1/2 TBS olive oil

2 cups of marinara sauce

1/4 cup of white wine

1 TBS honey (or agave nectar)


In a large mixing bowl, combine all cheese mixture ingredients together and set aside.

Drizzle tenderloins with olive oil

Using a stovetop grill or pan, grill both sides until lightly browned. Removed and set aside.

Preheat oven to 375

Add marinara sauce to the bottom of a casserole dish..

Place grilled tenderloins on top. Cover with more marinara. Add wine and drizzle with honey or agave nectar.

Spread cheese mixture on top.

Bake for 20 minutes, or until the cheese is golden and bubbly. Allow to set for 10 minutes before serving.

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