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
BBQ CHICKEN MELT
Chicken breasts, BBQ sauce, MIRACLE WHIP Dressing and pepper jack cheese make these open-face grilled sandwiches a fast and very tasty dish!
Provided by My Food and Family
Categories Sandwiches
Time 13m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat broiler.
- Place bread, cut-sides up, in single layer on baking sheet.
- Top with remaining ingredients.
- Broil 2 to 3 min. or until cheese is melted.
Nutrition Facts : Calories 430, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 860 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 16 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.
MELT-IN-YOUR-MOUTH BRAISED AND BARBECUED CHICKEN
Steps:
- Heat oil in a large skillet over medium-high heat. Add chicken, and saute 6 minutes, turning once.
- Combine fruit juices in a large bowl. Stir together cornstarch and 1 tablespoon juice mixture until smooth; set aside.
- Stir soy sauce and next 6 ingredients into remaining juice mixture; pour over chicken. Bring to a boil; cover, reduce heat, and simmer 35 minutes, turning chicken after 20 minutes.
- Prepare rice according to package directions. Keep warm.
- Uncover chicken, and stir in cornstarch mixture. Cook, stirring constantly, 5 minutes or until sauce thickens.
- Spoon rice onto a serving platter; top with chicken and sauce. Sprinkle with green onions.
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.
GRILLED CHICKEN PATTY MELT
Herbs, garlic and spring's best vegetables dress up this cheesy grilled chicken sandwich.
Provided by My Food and Family
Categories Home
Time 1h
Yield Makes 4 servings.
Number Of Ingredients 11
Steps:
- Place chicken in shallow dish. Mix herbs, garlic and oil until blended; pour over chicken. Turn chicken to evenly coat both sides of each breast. Refrigerate 30 min. to marinate.
- Heat grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken 5 min.; turn. Add vegetables; grill 5 min. or until chicken is done (165ºF) and vegetables are crisp-tender, turning vegetables occasionally.
- Fill bread slices with chicken, vegetables and Singles to make 4 sandwiches. Spread outsides of sandwiches with mayo. Grill 3 to 5 min. on each side or until golden brown on both sides.
Nutrition Facts : Calories 480, Fat 23 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 85 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 37 g
GRILLED CHICKEN MUSHROOM MELT
A long time ago Jack n the Box used to make a sandwich like this. When it was no longer on the menu I decided to make my own. I actually think this one is better....but homemade usually is.
Provided by Tammy Brownlow
Categories Chicken
Time 45m
Number Of Ingredients 18
Steps:
- 1. In a ziplock back place chicken breasts. In a bowl combine salt and sugar. Pour in buttermilk and stir to combine. Pour into bag and place in fridge 4 hours up to overnight.
- 2. When you are ready to cook drain the brine and remove the chicken breasts. Cut your ziplock bag on the edges except the bottom. This makes a really convenient way to flatten your chicken breasts with less mess.
- 3. Flatten the chicken breasts by half their original thickness. Then cut them in half to create 4 portions.
- 4. At this point let the chicken portions rest while you work on your mushrooms. In a medium pan heat oil and add sliced mushrooms. Cook until the mushrooms begin releasing juice. Add worcestershire sauce and italian seasoning and continue cooking until almost dry. Season with salt and pepper to taste.
- 5. Spray a grill pan with cooking spray. Add Chicken breast to pan. Cook on medium high heat after 2 minutes give the chicken breasts a quarter turn - this creates cross marks. Cook 2 minutes more on that side. Flip the chicken breasts over and repeat the process Turn off heat top with mushrooms and then cheese. Place lid on pan and allow cheese to melt.
- 6. Flip the chicken breasts over and repeat the process Turn off heat top with mushrooms and then cheese. Place in oven and allow cheese to melt.
- 7. Spread top of roll with horseradish sauce and the bottom of roll with spicy mushroom. Place chicken on bottom roll. Additional toppings as desired.
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.
BBQ CHICKEN & BACON MELT
quick and simple bbq chicken, bacon and cheese melt :)
Provided by beckygrist
Time 45m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Wrap the bacon around the chicken breast and put on a tray in the oven (190 degrees) until chicken is cooked. (Around 20-30 mins)
- When cooked transfer into a small, deep dish - a bowl will do. Squirt the BBQ sauce all over the chicken then top with loads of grated cheese!!
- Put back into the oven for 5 mins or untill cheese is melted and the bbq sauce is hot!
- Eat and enjoy, goes well with potatoe wedges and brocolli!!
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