Easy Chicken Melts Recipes
CHICKEN MELT
I enjoyed this sandwich at The Smokestack in Thurber, TX. It is a chicken version of the popular patty melt. Sort of a chicken grilled cheese. Prep time includes grilling a chicken breast.
Provided by riffraff
Categories Lunch/Snacks
Time 35m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Saute onion in half the butter till golden.
- Set aside.
- Heat non stick pan.
- Spread butter on both slices of bread.
- Place one slice of bread, buttered side down in pre-heated pan.
- Put one slice of cheese, onions, chicken breast, one slice of cheese and then the remaining slice of bread with the buttered side up.
- Continue to cook until bread on bottom is brown and toasty.
- Turn the entire sandwich and toast the other side and wait for cheese to get melty.
- SLice in half and enjoy.
CHEESY CHICKEN MELT WITH ALL OF THE ONIONS RELISH
Steps:
- Heat a large sauté pan with 2 teaspoons of the vegetable oil over high heat until it is smoking. Season the chicken with 3⁄4 teaspoon of the salt and gently place it in the pan. Cook on one side until almost cooked all the way through, about 5 minutes. Flip the chicken and cook on the other side for about 30 seconds, or until it is no longer pink. Transfer the chicken to a plate to rest.
- Immediately add the yellow onion and the remaining 2 teaspoons vegetable oil to the pan. Stir and cook for 5 minutes, or until the onion is dark and smells amazing but is not burnt. If it's getting too dark, lower the heat. Add the vinegar, along with the liquid that has collected on the plate where the chicken is resting, and turn the heat to low. Simmer the onion for 2 to 4 minutes, or until the liquid has evaporated. Transfer the onion to a bowl, using a rubber spatula to scrape the pan out completely. When the onion has cooled down a little, about 5 minutes, add the red onion, scallions, fried shallots, and remaining 1⁄4 teaspoon salt and stir to combine.
- Melt 2 tablespoons of the butter in the same pan. Lay out two slices of bread on your work surface and place a slice of cheese on each. Top each piece of cheese with half of the onions, two pieces of chicken, and another slice of cheese, and cover with another slice of bread. Place the sandwiches in the pan with the melted butter. Cook over medium heat, about 3 minutes, until the cheese on the bottom slice is melted and the bread is nicely toasted. Add the remaining 1 tablespoon butter to the pan and flip the sandwiches. Cook them for another 1 to 2 minutes, until the cheese is melted and the bottom is toasty. Remove the sandwiches from the pan, cut them in half, and insert a frilly toothpick or cocktail sword near the top in each half and serve.
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CHICKEN MELTS (LESS THAN 30 MINS!) - CHELSEA'S MESSY APRON
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5/5 (2)Total Time 28 minsCategory DinnerCalories 518 per serving
- PREP: Preheat the oven to 350 degrees F. Line a large sheet pan with parchment paper and set aside. Dice the chicken. Finely dice the shallots and celery. Grate the carrots on the large holes of a cheese grater. Grate the cheese.
- CHICKEN MIXTURE: Add the chicken, shallots, celery, carrots, and 1 cup (82g) cheese to a large bowl. In a separate bowl combine the sour cream, mayo, cajun seasoning, garlic powder, paprika, and a pinch of pepper. Whisk until smooth. Pour sauce over chicken and veggies and gently stir until everything is combined. Taste and adjust this mixture to personal preference adding more Cajun seasoning if desired.
- ASSEMBLE: Slice a loaf of French bread into thick slices, about 1 to 1-1/2 inches thick. Place bread slices on the prepared sheet pan. Add 1/3 cup (82g) of the chicken mixture onto each piece of bread. Smooth into an even layer with the black of a fork. Add 1 and 1/2 tablespoons cheese to the top of each chicken melt to use the remaining 1 cup of grated cheese.
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