Chicken Melts Recipes

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the chicken, and cook and stir until lightly browned, about 5 minutes.
• Stir in the sliced onions and red peppers, and cook and stir for 5 minutes or until the vegetables are tender. Stir in the tomato juice and taco seasoning, and mix well. Cook mixture until the juice has thickened and the chicken is well coated with sauce, about an additional 7 minutes.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Spread 2 tablespoons of salsa over each slice of French bread. Evenly spoon the chicken mixture on top of the salsa topped bread. Sprinkle each sandwich with 1/4 cup Cheddar cheese.
• Place sandwiches under the preheated broiler and cook for 5 minutes or until the cheese is melted and beginning to brown.

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.

Steps:

• Spread two bread slices with jelly. Layer with chicken and cheese; top with remaining bread. Butter outsides of sandwiches., In a large skillet over medium heat, toast sandwiches for 2-3 minutes on each side or until cheese is melted.

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.

Steps:

• In a greased 3-qt. slow cooker, combine chicken, salsa and taco seasoning. Cook, covered, on low until chicken is tender, 4-5 hours., To serve, preheat broiler. Shred chicken with 2 forks; stir in tomatoes and cilantro., Place bread on ungreased baking sheets; broil 2-3 in. from heat until tops are lightly browned. Using tongs, place rounded 1/3 cup chicken mixture on each toast. Sprinkle with cheese. Broil until cheese is melted, 2-3 minutes. If desired, top with olives and additional tomatoes.Freeze option: Cool chicken mixture without tomatoes and cilantro; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; stir in tomatoes and cilantro and serve as directed.

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.

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.

Steps:

• Heat oven to 200C/180C fan/gas 6 and arrange the chicken in a large ovenproof dish. Beat the cheese, korma paste and the 1 tbsp coriander together with a squeeze of lemon. Squeeze the remaining lemon over the chicken and spread the curry mix on top. Scatter over the chilli and bake for 15 mins.
• Remove from the oven, add the tomatoes to the dish then return to cook for another 10 mins. Scatter with more coriander and serve with rice and salad or new potatoes and vegetables

Steps:

• Heat a large sauté pan with 2 teaspoons of the vegetable oil over high heat until it is smoking. Season the chicken with 3⁄4 teaspoon of the salt and gently place it in the pan. Cook on one side until almost cooked all the way through, about 5 minutes. Flip the chicken and cook on the other side for about 30 seconds, or until it is no longer pink. Transfer the chicken to a plate to rest.
• Immediately add the yellow onion and the remaining 2 teaspoons vegetable oil to the pan. Stir and cook for 5 minutes, or until the onion is dark and smells amazing but is not burnt. If it's getting too dark, lower the heat. Add the vinegar, along with the liquid that has collected on the plate where the chicken is resting, and turn the heat to low. Simmer the onion for 2 to 4 minutes, or until the liquid has evaporated. Transfer the onion to a bowl, using a rubber spatula to scrape the pan out completely. When the onion has cooled down a little, about 5 minutes, add the red onion, scallions, fried shallots, and remaining 1⁄4 teaspoon salt and stir to combine.
• Melt 2 tablespoons of the butter in the same pan. Lay out two slices of bread on your work surface and place a slice of cheese on each. Top each piece of cheese with half of the onions, two pieces of chicken, and another slice of cheese, and cover with another slice of bread. Place the sandwiches in the pan with the melted butter. Cook over medium heat, about 3 minutes, until the cheese on the bottom slice is melted and the bread is nicely toasted. Add the remaining 1 tablespoon butter to the pan and flip the sandwiches. Cook them for another 1 to 2 minutes, until the cheese is melted and the bottom is toasty. Remove the sandwiches from the pan, cut them in half, and insert a frilly toothpick or cocktail sword near the top in each half and serve.