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Nutrition Facts
Serving Size 155 g
(Approx. 4 Servings)
Amount Per Serving
Calories 240 Calories From Fat 150
% Daily Value*
Total Fat 16 g 25%
Saturated Fat 4 g 20%
Trans Fat 0.0 g
Cholesterol 90 mg 30%
Sodium 800 mg 33%
Total Carbohydrate 4 g 1%
Dietary Fiber 1 g 4%
Sugars 2 g
Protein 21 g
Vitamin A 4% Iron 10%
Vitamin C 6% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Texas Style Chicken Parmesan
Prep Time
Cook Time
10 minutes
Total Time
10 minutes
4  People


Recipe makes 4 Servings

4 boneless, skinless chicken thighs
1 Tbsp grapeseed oil
1 Tsp iodized salt
1 Tsp coarse ground black pepper
1/2 cup(s) Orti Di Calabria Tomato & Basil Sauce
1/4 cup(s) shredded Parmesan cheese
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Preheat grill to medium heat (about 400°F if you're using charcoal). Rub chicken with grapeseed oil. Season chicken with salt and pepper.
Place chicken on grill and let cook for 4 to 5 minutes on the first side, or until nicely charred. Turn chicken over and top each piece with 2 tablespoons of tomato & basil sauce. Then top each piece with 1 tablespoon of Parmesan.
Let the chicken continue to cook for another 4 to 5 minutes, or until internal temperature has reached 165°F. Should your chicken not be at temperature by the time it is charred, just move it off the flame and close the grill. The indirect heat will continue to cook the chicken, but it will stop browning.



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