Grilled Chicken Pepper Melts Recipes

Steps:

• Combine chicken breast and salad dressing in a large bowl. Cover and refrigerate for a minimum of 30 minutes, preferably up to an hour.
• Preheat grill.
• In a large skillet, heat olive oil over medium heat.
• Add peppers and onion. Add salt and pepper to taste.
• Sauté for 5-7 minutes until vegetables are tender.
• Grill chicken for 6-8 minutes per side until cooked through.
• Turn off the grill flame.
• Top each breast with onions and peppers and one slice of cheese.
• Cover for 2-3 minutes or until cheese is melted.

Steps:

• Preheat the oven to 425 degrees F.
• Toss the jalapeño halves on a baking sheet with the olive oil and season with salt and pepper. Roast until charred and softened, about 15 minutes. Set aside.
• Heat a griddle or nonstick skillet over medium heat.
• On each of 4 bottom slices of bread, layer about 2 tablespoons shredded cheese, then 4 jalapeño halves, then about 4 chips, then 1/2 cup of the chicken and then the remaining cheese. Top each with another slice of bread.
• Spread both sides of the sandwiches with the butter. Cook the sandwiches, doming them with a metal bowl to help melt the middles, until the first side is golden brown, 2 to 3 minutes. Flip and repeat with the second side, until the bottoms are golden brown and the sandwiches are gooey in the middle, another 2 to 3 minutes. Cut in half and serve.

Steps:

• Preheat a grill to medium. Combine the parsley, 3 tablespoons olive oil, 1 tablespoon water, the garlic, shallot, lemon zest and juice, and 1/2 teaspoon salt in a mini food processor and puree.
• Toss the squash with 2 tablespoons of the parsley sauce; spread in a single layer in a large cast-iron skillet. Transfer the skillet to one side of the grill; cook until the squash softens, about 10 minutes.
• Meanwhile, rub the chicken with the remaining 1 tablespoon olive oil and season with salt and pepper. Grill on the other side of the grill until just cooked through, 4 to 5 minutes per side. Top each chicken breast with a slice of cheese, then a slice of ham. Cover and cook until the cheese melts, about 2 more minutes.
• Serve the chicken with the salad greens and squash. Top with the remaining parsley sauce.

Steps:

• Heat oven to 425ºF.
• Pat pizza dough into 16x12-inch rectangle on lightly floured baking sheet. Bake 10 min.
• Mix cream cheese, milk and garlic powder until blended; spread onto pizza crust. Top with chicken, peppers, artichokes and cheeses.
• Bake 10 to 12 min. or until mozzarella is melted and edge of crust is golden brown. Top with basil.

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.

Steps:

• Combine the lime juice, pepper, garlic powder, chili powder, onion powder, cumin, and salt in a large bowl, mix well.
• Add chicken breasts, marinate for one hour.
• Heat grill to medium high.
• Grill chicken until juices run clear.
• Lower grill heat to low, then cover the top of each breast with mashed avocado, then pepper jack cheese slice.
• Cook covered for 1-2 minutes, just as long as it takes cheese to melt.