Chicken Melt

Chicken Melt

21
Annie 0

"This is a great change from beef! If you like onions and Swiss cheese, you'll LOVE this combination with chicken. Good summer dinner! I serve this with fresh fruit and chips!"

Ingredients 40 m {{adjustedServings}} servings 443 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 443 kcal
  • 22%
  • Fat:
  • 14.7 g
  • 23%
  • Carbs:
  • 33g
  • 11%
  • Protein:
  • 38 g
  • 76%
  • Cholesterol:
  • 101 mg
  • 34%
  • Sodium:
  • 384 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat the grill for high heat.
  2. Melt the butter in a skillet over medium heat. Place the onion slices in the skillet, sprinkle with garlic powder, and saute until onions are translucent. Remove from heat, and set aside.
  3. Lightly oil the grill grate. Place the chicken breast halves on the grill, and sprinkle with wine, rosemary, and thyme. Cook for about 8 minutes. Turn, and continue cooking 8 minutes, or until juices run clear. Place a slice of cheese on each breast half, and top with onions. Cook until cheese starts to melt. Serve on toasted English muffins.
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Reviews 21

  1. 36 Ratings

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valleygirl
8/27/2007

These were really good. Not out of this world/my favorite meal ever; hence the 4 stars. However, I will definitely make them again. I chose to tenderize the chicken breasts by poking them full of holes. They flattened out some too. I then marinated in the wine, thyme and rosemary for a little over an hour (instead of seasoning over the grill). I topped them with swiss and aged provolone. Don't leave off the onions (make plenty)! The onions are very important to this chicken melt in my opinion. We also put Dijon mustard on the muffins and I can't imagine not having the Dijon flavor too. I think they would be a little bland without it. Served with a salad.

OLD_NEWS
1/25/2004

Super recipe! My guys ate it up and asked for more!

AOELKE
1/25/2004

Wonderful summer weeknight dinner! I don't like Swiss so I substituted Provolone. We will DEFINITELY make this one again! Thanks for a great recipe!