Discussion
  • This looks SOOO good

    From stacy
    March 2, 2011

  • The best part about this sandwich is that you can sub out ingredients, such as sharp cheddar cheese for provolone, wheat bread for rye, and zucchini for mushrooms. Anything works, as long as it’s equal or lesser calories than the original.

    From Chef Jen
    March 3, 2011

H3 Recipe: Grilled Chicken Melt

Grilled Chicken Melt

INGREDIENTS:

1 (4oz.) piece Boneless, skinless, chicken breast

2 each Rye bread

2 cup Mushrooms, sliced

1 cup White onions, julienned

1 teaspoon Garlic, chopped

Pinch Salt & pepper

(2) ½ ounce Provolone cheese, slices

1 ounce Red pepper aioli                              

PREPARATION:

  • Preheat oven to 350 degrees.
  • Preheat grill, cast iron skillet, or George Foreman grill to a medium heat.
  • Spray non-stick cooking spray on both the grill and one side of the chicken breast.
  • Meanwhile the grill is heating up, warm a small sauté pan and sauté the mushrooms, garlic, and onions until tender.
  • Set aside.
  • Once grill is hot, lay breast in pan.
  • Cook for about 3 minutes, then turn breast to a 90˚ angle (on its same side), and cook another 3 minutes. (This will make nice grill marks.)
  • Then spray non-stick cooking spray on the top of the chicken breast and flip chicken breast over so the uncooked side is on the grill and continue cooking.
  • Cook for about 3 minutes, or until golden color grill marks appear, then turn breast to a 90˚ angle (on its same side) and cook for another 3 minutes.
  • Slightly warm rye bread or lightly toast bread on grill.
  • Place red pepper aioli lightly over bread, then place chicken breast, tomato, mushrooms, onions, and provolone cheese over sandwich.
  • Place open faced sandwich in oven to melt cheese and warm the sandwich together.
  • Serve hot out of the oven!

Number of servings: 2

Serving size: 1 sandwich

Calories: 300

Fat grams: 4

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