Grilled Chicken Parmigiana

Here's a good one, not too many steps and not as many calories as the traditional Chicken Parmesan. The kids should like it!
I like to serve it with creamy polenta, but it would be good with pasta or rice too.

Grilled Chicken Parmigiana

Ingredients

* 2 pounds thin cut chicken breast, cutlets
* Salt and pepper
* Extra-virgin olive oil, for drizzling, plus 2 tablespoons
* 3 to 4 cloves garlic, chopped
* 1 teaspoon crushed red pepper flakes
* 1 small yellow skinned onion, finely chopped
* 1 (28-ounce) can fire roasted diced tomatoes, such as Muir Glenn brand
* 1 cup, 20 leaves, fresh basil leaves, shredded or torn
* 1/2 cup Parmigiano-Reggiano
* 1/2 pound smoked mozzarella, thinly sliced

Directions

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 grill. 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 2 batches if necessary. While chicken cooks, make sauce.

Place a medium pot on the stove over medium heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add garlic, crushed red pepper flakes and chopped onions. Cook 10 minutes, stirring often. Add tomatoes and heat through, 2 minutes. Wilt 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 under the broiler 3 minutes.