Open Faced Chicken Parm Melt Recipes

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CHICKEN PARM MELTS RECIPE BY TASTY



Chicken Parm Melts Recipe by Tasty image

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

1 rotisserie chicken
1 cup marinara sauce
6 slices bread, toasted
1 cup shredded mozzarella cheese

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

OPEN-FACED CHICKEN SALAD MELT



Open-Faced Chicken Salad Melt image

Provided by Elena Besser

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 14

1/2 cup white wine vinegar
4 teaspoons granulated sugar
Kosher salt
1 red onion, thinly sliced
1 rotisserie chicken
1 cup mayonnaise
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 lemon
Freshly ground black pepper
1 stalk celery, diced
3 ciabatta rolls
1 tablespoon olive oil
1 cup Cheddar cheese, grated

Steps:

  • Add the vinegar, sugar, 2 teaspoons of kosher salt and 1 cup water to a small saucepan and cook over medium-high heat until the liquid simmers and the sugar dissolves, about 5 minutes.
  • Put the thinly sliced red onion in a medium bowl, add the pickling liquid and set aside.
  • Shred the white and dark meat of the rotisserie chicken using two forks.
  • Put the shredded chicken in a food processor and pulse until ground.
  • Combine the mayonnaise, garlic powder and onion powder in a large bowl. Squeeze the juice from the 1/2 lemon into the mixture and season with salt and pepper.
  • Stir in the ground chicken and diced celery. Trust your taste buds and add more spices, salt, pepper or lemon juice, if needed.
  • Preheat the broiler.
  • Halve the ciabatta rolls with a serrated knife and put them on a baking sheet. Brush both sides of the bread with the olive oil and cook until golden brown, 3 to 5 minutes.
  • Remove the ciabatta rolls from the broiler.
  • Evenly divide the chicken salad between the rolls. Top with the grated Cheddar cheese and bake until the cheese melts, 1 to 2 minutes.
  • Top the sandwiches with the pickled onions and serve.
  • Enjoy.

OPEN-FACE BBQ CHICKEN MELTS



Open-Face BBQ Chicken Melts image

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

8 slices sourdough bread
1/2 cup plus 2 tablespoons mayonnaise
Kosher salt and freshly ground black pepper
3/4 cup ketchup
3 tablespoons whole grain mustard
4 tablespoons honey
4 tablespoons red wine vinegar
2 tablespoons Worcestershire sauce
2 teaspoons hot sauce
3 cups shredded chicken (from 1 rotisserie chicken)
8 ounces pepper jack cheese, shredded
8 ounces red cabbage (about 1/4 small head), thinly sliced
4 ounces green cabbage (about 1/8 small head), thinly sliced
Dill pickle spears, for serving

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.

CHICKEN PARMESAN PATTY MELTS



Chicken Parmesan Patty Melts image

I came up with this dish to re-create the comforting flavors of a restaurant-style sandwich. Now it's my husband's favorite dinner. -Deborah Biggs, Omaha, Nebraska

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 7

5 tablespoons grated Parmesan cheese, divided
1 cup marinara sauce, divided
1/4 teaspoon pepper
1/8 teaspoon salt
1 pound lean ground chicken
2 ounces fresh mozzarella cheese, thinly sliced
2 ciabatta rolls, split and toasted

Steps:

  • In a large bowl, combine 3 tablespoons Parmesan cheese, 2 tablespoons marinara sauce, pepper and salt. Crumble chicken over mixture and mix well. Shape into four patties., Place on a baking sheet coated with cooking spray. Broil 4 in. from the heat for 4-6 minutes on each side or until a thermometer reads 165° and juices run clear., Top with remaining marinara, the mozzarella and remaining Parmesan. Broil 1-2 minutes longer or until cheeses are melted. Top each roll half with a patty.

Nutrition Facts : Calories 420 calories, Fat 13g fat (5g saturated fat), Cholesterol 98mg cholesterol, Sodium 658mg sodium, Carbohydrate 43g carbohydrate (8g sugars, Fiber 3g fiber), Protein 34g protein. Diabetic Exchanges

CHEESY CHICKEN PARM VOLCANOS



Cheesy Chicken Parm Volcanos image

A flavor eruption! Classic chicken parm encrusted with herbed bread crumbs, loaded with cheesy molten center and tomato sauce lava.

Provided by Food.com

Categories     Chicken

Time 50m

Yield 8 large meatballs

Number Of Ingredients 22

2 cups breadcrumbs
3 tablespoons olive oil
2 tablespoons dried parsley
1 large egg
2 tablespoons water
2 teaspoons cornstarch
2 tablespoons all-purpose flour
1 lb ground chicken
1/4 cup breadcrumbs
1 tablespoon milk
1/4 cup white onion, finely diced
1/4 cup parmesan cheese, finely grated
1 large egg
1 tablespoon garlic powder
1 teaspoon italian seasoning
1/2 lemon, zested
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 ounces mozzarella cheese, cubed
1/2 cup pizza sauce
2 ounces mozzarella cheese, shredded
parsley

Steps:

  • For the breadcrumb coating:.
  • Place the 2 cups of breadcrumbs in a large skillet. Drizzle on the olive oil and sprinkle with the dried parsley. Toast over a medium-high heat on the stove, stirring often, until the breadcrumbs are warmed through and golden. Remove from the heat and transfer to a wide, shallow dish.
  • For the egg coating:.
  • In a wide, shallow bowl, whisk the egg, water, cornstarch and flour until smooth.
  • For the chicken parm:.
  • Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper or a non-stick liner.
  • In a medium bowl mix the ground chicken, breadcrumbs, milk, onion, parmesan cheese, egg, garlic powder, Italian seasoning, lemon zest, salt and pepper. Mix very well until combined.
  • Divide the chicken into 8 equal balls. Flatten each ball into a disk, place a cube of mozzarella cheese in the centre of each disk, then wrap the chicken around the cube of cheese. Use your hands to shape each meatball into a cone (like a volcano).
  • Dip each meatball into the egg coating, gently turning it to coat well. Next, dip in the breadcrumbs making sure that every meatball is very well-coated.
  • Set on a lined baking sheet and bake 18-22 minutes until chicken is cooked through. (If you opt for larger meatballs, as seen in the video, you'll need to bake them longer, 20-25 minutes or until cooked through.)
  • Remove from the oven and drizzle pizza sauce on top of each meatball and sprinkle on the grated mozzarella.
  • Set the oven to broil and return the meatballs to the oven to melt the cheese on top (3-5 minutes).
  • Remove from the oven and garnish with parsley.

Nutrition Facts : Calories 368.6, Fat 18.4, SaturatedFat 6.2, Cholesterol 115.6, Sodium 561.3, Carbohydrate 28, Fiber 2.2, Sugar 2.8, Protein 22.4

CHICKEN PARMESAN MELT



Chicken Parmesan Melt image

This tasty version of the classic Parmesan chicken sandwich couldn't be easier!

Provided by My Food and Family

Categories     Home

Time 14m

Yield Makes 2 servings, 1 open-face sandwich each.

Number Of Ingredients 4

1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips
1/4 cup CLASSICO Tomato and Basil Pasta Sauce
2 slices Italian bread, toasted
1/4 cup KRAFT Shredded Mozzarella Cheese

Steps:

  • Heat oven or toaster oven to 400ºF.
  • Toss chicken strips with sauce; spoon onto toast slices.
  • Place on baking sheet; sprinkle with cheese.
  • Bake 3 to 4 min. or until cheese is melted.

Nutrition Facts : Calories 220, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 1040 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 28 g

OPEN FACED CHICKEN PARM MELT



Open Faced Chicken Parm Melt image

Chicken simmered in tomato sauce, served on thick french bread, with lots of cheese. Best served with a caesar salad.

Provided by Chef Shantal

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

2 chicken breasts, baked and sliced
4 slices French bread, sliced thick
1 cup tomato sauce (I use Thick and Chunky, with garlic and herbs)
1 cup mozzarella cheese, shredded
1/2 cup parmesan cheese, grated

Steps:

  • Preheat oven to 350°F.
  • Put sliced chicken and tomato sauce in samll sauce pan, simmer on low until heated through.
  • Spoon chicken and some sauce on to each slice of bread. Top with mozzarella and parmesan cheese.
  • Bake for 5 minutes or until cheese is melted.

Nutrition Facts : Calories 457.5, Fat 18.6, SaturatedFat 8.2, Cholesterol 79.5, Sodium 1123.1, Carbohydrate 38.9, Fiber 2.8, Sugar 3.2, Protein 32.6

EASY CHICKEN MELTS



Easy Chicken Melts image

"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

1 can (9-3/4 ounces) chunk white chicken, drained and flaked
1 cup shredded cheddar cheese, divided
1/2 cup finely chopped onion
1/2 cup diced green pepper
1/4 cup mayonnaise
3/4 teaspoon Cajun seasoning
1/2 teaspoon minced garlic
10 slices Italian bread (1/2 inch thick)
2 plum tomatoes, sliced

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.

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