Italian Style Grilled Chicken with Parmesan and Sun-dried Tomatoes

This is a healthy and extremely flavorful way to dress up boneless skinless chicken breasts. Adding just a small amount of butter on top, and using grated parmesan for a garnish, keeps the fat and calories down.

grilled Italian style boneless/skinless chicken breast with sun dried tomatoes, Parmesan and a pat of butter
Prep Time: 15 minutes
Cook Time: 10 minutes
Italian Style Grilled Chicken With Sun Dried Tomatoes
Servings: 2 servings
Don't skip the anchovy paste. It may seem like a weird ingredient, but it adds a lot of flavor. Also, don't be alarmed, the lemon juice will appear to cook the chicken a bit, turning it white in the marinating bag.


  • 2 boneless skinless chicken breasts
  • 1 clove garlic sliced thin
  • 1/4 cup red wine vinegar
  • 3 tablespoons chopped sun-dried tomatoes divided
  • 2 tablespoons olive oil
  • 1 teaspoon onion flakes
  • juice from one small lemon
  • 1-2 teaspoons crushed red pepper flakes
  • 1 tablespoon dried oregano
  • 1 teaspoon fennel seeds
  • 1 tablespoon coarse ground salt
  • 2 small pats butter approximately 1 teaspoon each
  • 1 teaspoon anchovy paste
  • 1 tablespoon grated Parmesan cheese
  • 1 teaspoon Italian seasoning


  • Place the chicken breasts between two pieces of plastic wrap and pound to about 1/2 inch thickness with a mallet, then put them in a resealable plastic bag with all of the marinade ingredients, using only 2 of the 3 tablespoons sun-dried tomatoes. Refrigerate for at least 4-6 hours.
  • Grill over medium until cooked throughout, about 5 minutes on each side.
  • To serve, top each chicken breast with a small pat of butter and sprinkle with remaining tablespoon of chopped sun-dried tomatoes and parmesan cheese.
Course chicken
Cuisine Italian, Mediterranean

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