H3 Recipe: Grilled Chicken Melt

INGREDIENTS:

1 (4oz.) piece Boneless, skinless, chicken breast

2 each Rye bread

2 cup Mushrooms, sliced

1 cup White onions, julienned

1 teaspoon Garlic, chopped

Pinch Salt & pepper

(2) ½ ounce Provolone cheese, slices

1 ounce Red pepper aioli                              

PREPARATION:

• Preheat oven to 350 degrees.


• Preheat grill, cast iron skillet, or George Foreman grill to a medium heat.


• Spray non-stick cooking spray on both the grill and one side of the chicken breast.


• Meanwhile the grill is heating up, warm a small sauté pan and sauté the mushrooms, garlic, and onions until tender.


• Set aside.


• Once grill is hot, lay breast in pan.


• Cook for about 3 minutes, then turn breast to a 90˚ angle (on its same side), and cook another 3 minutes. (This will make nice grill marks.)


• Then spray non-stick cooking spray on the top of the chicken breast and flip chicken breast over so the uncooked side is on the grill and continue cooking.


• Cook for about 3 minutes, or until golden color grill marks appear, then turn breast to a 90˚ angle (on its same side) and cook for another 3 minutes.


• Slightly warm rye bread or lightly toast bread on grill.


• Place red pepper aioli lightly over bread, then place chicken breast, tomato, mushrooms, onions, and provolone cheese over sandwich.


• Place open faced sandwich in oven to melt cheese and warm the sandwich together.


• Serve hot out of the oven!

Number of servings: 2

Serving size: 1 sandwich

Calories: 300

Fat grams: 4