Grilled Chicken Cutlet Parmigiana

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
476
FAT
56%
CHOL
78%
SOD
33%

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Ingredients for 4 servings

2 pounds thin-cut chicken breast cutlets

Salt and pepper

Extra virgin olive oil (EVOO) for drizzling, plus 2 tablespoons

3-4 cloves garlic, chopped

1 teaspoon crushed red pepper flakes

1 small yellow skinned onion, finely chopped

1 can fire-roasted tomatoes (28 ounces), diced, such as Muir Glen brand

1 cup fresh basil leaves (about 20 leaves), shredded or torn

1/2 cup grated Parmigiano Reggiano cheese

1/2 pound smoked mozzarella, thinly sliced

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