2 lbs. thin cut chicken breast, cutlets
Salt and pepper
Extra-virgin olive oil, for drizzling, plus 2 tablespoons
3 to 4 cloves garlic, chopped
1 tsp crushed red pepper
1 small yellow skinned onion, finely chopped
1 (28 ounce) can fire roasted diced tomatoes
1 cup, 20 leaves, fresh basil leaves, shredded or torn
½ cup Parmigiano-Reggiano
½ lb. smoked mozzarella, thinly sliced
Heat outdoor grill or indoor grill pan to high. Season chicken with salt and pepper and drizzle with extra-virgin olive oil to keep it from sticking to the pan. Cook 3 to 4 minutes on each side and transfer to a foil covered platter to hold. If you are using a grill pan, cook the chicken in batches, if necessary.
Place a medium pot on the stove over medium heat. Add 2 tablespoons extra-virgin olive oil. Add garlic, crushed red pepper and chopped onions. Cook 10 minutes, stirring often. Add tomatoes and heat through, 2 minutes. Add in the basil and season the sauce with salt and pepper.
Preheat the broiler to high. Layer the chicken with fire roasted sauce in a casserole dish. Top the casserole with Parmigiano and mozzarella. Brown the casserole for 3 minutes.