Chicken Parmesan on the Blackstone
Chicken Parmesan continues our Grill Girl summer series as we are finding everything we can to cook on the Blackstone.
Equipment
Ingredients
- 1 1/2 lbs chicken breasts or tenders
- 1 cup all purpose flour
- 1 tsp salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp pepper
- 1 eggs
- 1/4 cup milk
- 24 oz marinara
- 4 oz fresh mozzarella slices
- 8 oz pasta cooked according to package
Instructions
- In a shallow bowl combine flour and seasonings.
- In a second shallow bowl combine egg and milk. Whisk to combine.
- Dunk chicken tenders (or breasts) into flour to coat, then dunk into egg wash mixture, and finish with a final coat of flour. Repeat for all chicken tenders.
- Cook pasta according to package, set aside. Toss with a little bit of oil to help prevent the pasta from sticking to each other.
- Preheat Blackstone to medium heat.
- Add a good amount of oil and add coated chicken.
- Cook on both sides for 7-8 minutes per side or until chicken has reached an internal temp of 165.
- Add 2 tbsp of marinara to each piece of chicken and then top with mozzarella. Allow cheese to melt, covering if needed.
- Add pasta to the griddle and top with remaining sauce. Allow to cook on medium until warmed.
- Remove from griddle and enjoy!
Nutrition
Calories: 739kcal | Carbohydrates: 78g | Protein: 69g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 210mg | Sodium: 1855mg | Potassium: 1587mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1205IU | Vitamin C: 15mg | Calcium: 224mg | Iron: 5mg
