Who knew chicken parm would come out soooo good on the griddle?! Crisp, moist, flavorful and so much less mess than pan frying in the kitchen! You griddle owners MUST try this!
- Chicken breasts (Sliced and then pounded)
- 6 Egg whites, flour, Garlic, Italian bread crumbs
- Olive oil
- Mozzarella cheese
- Tomato sauce
Slice chicken breast to ¼ – ½” depth and then pound to consistent depth. Coat chicken with flour, then egg whites and then bread crumbs. Coat griddle heavily with Olive oil at medium high heat. Place chicken on griddle for approx 3-4 minutes. Once one side is browned flip and cook another 3- 4 minutes. Turn heat to low, flip again and add sauce (already warmed sauce) and cheese. Cover if necessary to help melt cheese.
Coat asparagus in a zip lock with Olive oil, salt and pepper and shake to evenly coat. Place on griddle for approx 4-5 minutes medium high heat.
Press garlic into small tray with better. Set on griddle for 2-3 minutes to melt. Dip bread into butter and then cook on grilled to brown/crust approx 2 minutes on medium low heat.