Provolone Chicken Melts

Source: South Beach Recipe

Phase 2

Ingredients

  • 4 ( 6 oz.) boneless, skinless chicken breasts
  • 3 Tbls. extra-virgin olive oil, divided
  • Italian seasoning, to taste
  • garlic salt and course ground pepper to taste
  • 4 slices multi-grain bread
  • 1 large garlic clove, cut in half
  • 1 whole roasted red pepper, cut into 4 pieces (see note below)
  • 4 slices provolone cheese

Instructions

Lightly pound each chicken breast to an even thickness and season with Italian seasoning, garlic salt and pepper.

Heat 2 Tbls. oil in large nonstick skillet over medium heat. Sauté chicken until cooked through, about 8-10 minutes per side. Transfer to a plate.

Pre-heat broiler. Lay bread slices on a baking sheet, drizzle with remaining oil and rub with cut sides of garlic clove; discard garlic. Place under broiler until toasted, about 1 minute.

Top each bread slice with 1 pepper piece, 1 chicken breast and 1 cheese slice. Broil until cheese has melted, about 2 minutes. Serve hot.

Serves 4

NOTE: You can roast your own pepper or purchase in a jar. For instruction to roast your own pepper, see my home page “Time savers & forget-me-nots”.