The son of Filipino immigrants, celebrity Chef/Owner Dale Talde of Goosefeather, in Tarrytown, discovered his passion for cooking at a young age, learning to prep meals with his mother in their Chicago kitchen. Known locally for his creative take on classic Cantonese cuisine (not to mention appearances on Top Chef, Chopped, Iron Chef America, and Beat Bobby Flay), Talde boasts a 2022 James Beard nomination and currently hosts All Up In My Grill (streaming on the Tastemade platform), where he proved there’s more than one way to skin a chicken.
“When I’m entertaining, I love making chicken parm and spaghetti—it’s a crowd pleaser. But breading and frying chicken cutlets for a group can be a lot of work. In this recipe, I grill the chicken breasts and top them with toasted breadcrumbs to achieve that desired cutlet crunch. It’s a fresh, lighter take on the classic, but still delivers all of the comforting flavors everyone loves.”
Grilled Chicken Parmesan
Course: MainCuisine: ItalianDifficulty: Medium4
servings30
minutes30
minutes1
hourChef Dale Talde delivers a grilled chicken parmesan recipe that’s sure to be a winner among dinner party guests and picky eaters alike.
Ingredients
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4 chicken breasts, 6 oz. each
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10 large ripe tomatoes
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2 onions, halved
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4 garlic cloves
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2 Tbsp. tomato paste
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1 cup olive oil
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¼ cup grated Parmesan cheese
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2 Tbsp. red wine vinegar
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1 cup sugar
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Salt & pepper, to taste
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2 cups panko breadcrumbs
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2 cups grated mozzarella
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1 pound spaghetti, cooked al dente according to package
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Chopped curly parsley for garnish
Directions
- Heat grill with split heat levels (one side medium, one side high). Season both sides of chicken breasts with salt and pepper.
- Place chicken breasts on grill on medium heat, cooking 95 percent through. Remove chicken from grill and set aside.
- Add tomatoes and onion directly onto high-heat side of grill and char; remove from grill.
- Heat a large Dutch oven over medium-high heat; add ¼ cup of the olive oil, 3 cloves garlic (chopped or crushed), and tomato paste. Cook while stirring, 2–3 minutes.
- Roughly chop the charred onions and add to pot; sauté 5–7 minutes.
- Halve tomatoes and add to pot; smash down with wooden spoon and cook 10 minutes. Puree with hand blender (leaving sauce a little chunky) and stir in vinegar and sugar; salt to taste.
- In a separate pan over medium heat, add ½ cup olive oil and smash 1 clove garlic, toasting garlic a bit. Add breadcrumbs, mix and toast.
- Put chicken breasts back on grill; carefully spoon a layer of tomato sauce on top, then top with slices of mozzarella; cook until cheese is melted.
- Combine spaghetti with 4 cups tomato sauce; toss to coat and warm through.
- Plate spaghetti onto a large platter and top with chicken parmesan. Spoon toasted breadcrumbs over top; garnish with parsley.
