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”.