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.
CHICKEN MELTS
Toasty and tasty, these hefty sandwiches boast a touch of sweetness from the raisins and jalapeno jelly. The creamy Havarti could be subbed out for brick cheese. -Diane Halferty, Corpus Christi, Texas
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Spread two bread slices with jelly. Layer with chicken and cheese; top with remaining bread. Butter outsides of sandwiches., In a large skillet over medium heat, toast sandwiches for 2-3 minutes on each side or until cheese is melted.
Nutrition Facts : Calories 493 calories, Fat 22g fat (12g saturated fat), Cholesterol 95mg cholesterol, Sodium 1164mg sodium, Carbohydrate 46g carbohydrate (17g sugars, Fiber 4g fiber), Protein 32g protein.
EASY CHICKEN MELTS
"These cheesy, Cajun-flavored sandwiches are toasty and delicious right out of the oven. When I have leftover baked chicken breasts, I cut them up and use instead of the canned chicken," says Jessi Holland of Pensacola, Florida.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the chicken, 1/2 cup cheese, onion, green pepper, mayonnaise, Cajun seasoning and garlic. Spread over bread slices. Top each with a tomato slice; sprinkle with remaining cheese. , Place on an ungreased baking sheet. Bake at 375° for 10-12 minutes or until bread is toasted and golden brown.
Nutrition Facts : Calories 349 calories, Fat 18g fat (7g saturated fat), Cholesterol 54mg cholesterol, Sodium 784mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 3g fiber), Protein 20g protein.
CHICKEN PARM MELTS RECIPE BY TASTY
Here's what you need: rotisserie chicken, marinara sauce, bread, shredded mozzarella cheese
Provided by Camille Bergerson
Categories Dinner
Time 30m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 350ºF (180ºC) and line a sheet tray with parchment paper.
- Debone, remove skin, and shred rotisserie chicken.
- Mix chicken with marinara sauce.
- Line toasted bread up on the sheet tray and evenly top with chicken mixture. Sprinkle with mozzarella.
- Bake for 5-10 minutes or until it is heated through and the cheese on top is melted.
- Enjoy!
Nutrition Facts : Calories 181 calories, Carbohydrate 5 grams, Fat 9 grams, Fiber 0 grams, Protein 19 grams, Sugar 1 gram
EASY BARBECUE CRISPY CHICKEN MELTS
Bake chicken breasts with a new look and taste using barbecue sauce and Cheddar cheese.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 425°F. In 13x9-inch pan, place butter. Heat in oven 2 to 3 minutes or until melted.
- In shallow dish, stir Bisquick mix and pepper. Pour milk into small bowl. Coat chicken with Bisquick mixture, then dip into milk and coat again with Bisquick mixture. Place chicken in pan.
- Bake uncovered about 30 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
- In small microwavable bowl, microwave barbecue sauce uncovered on High about 30 seconds or until warm. Spoon sauce evenly over chicken; top with cheese.
Nutrition Facts : Calories 390, Carbohydrate 16 g, Cholesterol 125 mg, Fat 3 1/2, Fiber 0 g, Protein 36 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 6 g, TransFat 1 g
CAJUN CHICKEN MELTS
These are easy to make and taste great right out of the oven. I like to make these when I have leftover baked chicken breasts.
Provided by CookingONTheSide
Categories Cajun
Time 30m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, combine the chicken, 1/2 cup cheese, onion, green pepper, mayonnaise, Cajun seasoning and garlic.
- Spread over bread slices.
- Top each with a tomato slice; sprinkle with remaining cheese.
- Place on an ungreased baking sheet.
- Bake at 375 degrees for 10-12 minutes or until bread is toasted and golden brown.
Nutrition Facts : Calories 322.3, Fat 13.6, SaturatedFat 5.9, Cholesterol 59.7, Sodium 496.6, Carbohydrate 26.5, Fiber 1.9, Sugar 2.9, Protein 22.9
SWISS CHEESE-CHICKEN MELTS
Looking for a tasty dinner that's ready in just 10 minutes? Then check out these chicken and cheese sandwiches spread with apricot preserves and mustard.
Provided by Betty Crocker Kitchens
Categories Entree
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- On 1 side of each of 4 bread slices, spread 1 tablespoon preserves. Layer with chicken and cheese. On 1 side of each of 4 remaining bread slices, spread 2 teaspoons mustard. Place slices, mustard side down, on cheese.
- On griddle or 12-inch nonstick skillet, heat 1 tablespoon of the butter over medium heat. Place sandwiches in skillet. Spread tops of bread with remaining 2 tablespoons butter. Cook 6 minutes, turning once, until cheese is melted and bread is golden brown.
Nutrition Facts : Calories 440, Carbohydrate 45 g, Cholesterol 75 mg, Fat 2, Fiber 2 g, Protein 22 g, SaturatedFat 10 g, ServingSize 1 Sandwich, Sodium 1440 mg, Sugar 12 g, TransFat 1 g
OPEN-FACE BBQ CHICKEN MELTS
Open-face sandwiches deliver more flavor and more melty cheese. (No top bread getting in the way!) You can feed a crowd with these sandwiches, just like my grandma did with her eight kids!
Provided by Gabriela Rodiles
Categories main-dish
Time 30m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F.
- Spread both sides of each slice of bread with 1/2 cup of the mayonnaise, dividing evenly, and place on a baking sheet. Sprinkle with 1/2 teaspoon salt and a few grinds of black pepper and bake until the bread is crispy and the mayonnaise is starting to bubble up and turn a light golden brown, about 11 minutes.
- Meanwhile, whisk the ketchup, mustard, 3 tablespoons of the honey, 2 tablespoons of the vinegar, the Worcestershire sauce, 1 teaspoon of the hot sauce, 1/2 teaspoon salt and a generous amount of pepper (10 to 15 grinds) together in a medium bowl until smooth. Reserve 1/4 cup sauce, then fold the chicken into the remaining sauce in bowl and toss to coat well.
- Top each piece of bread with a heaping 1/4 cup chicken mixture and about 1/4 cup shredded cheese. Return to the oven and bake until the cheese is melted, chicken is heated through and bread has turned golden brown, 7 to 8 minutes.
- Meanwhile, combine the red and green cabbage with the remaining 2 tablespoons mayonnaise, 2 tablespoons vinegar, 1 tablespoon honey and 1 teaspoon hot sauce in another medium bowl. Add 1/2 teaspoon salt and a few grinds of black pepper and toss until cabbage is evenly coated.
- Drizzle the reserved sauce over the sandwiches and serve with the cabbage slaw and a dill pickle.
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