Pizza Chicken Melts Food

PIZZA CHICKEN

Steps:

• Place a rack in the center of your oven and preheat the oven to 375 degrees F.
• Season the chicken 3/4 teaspoon salt and 1/4 teaspoon black pepper, sprinkling both sides.
• In a large, heavy-bottomed, and ovenproof skillet, heat 1 tablespoon olive oil over medium high. Once hot, add the chicken breasts, top side down, and let cook undisturbed for 2 to 3 minutes, until the surface is golden brown. Flip and brown the other side. Remove to a plate (the chicken does not need to be cooked through).
• Reduce the heat to medium. Add the remaining 1 tablespoon oil, onion, and remaining ¼ teaspoon salt and ¼ teaspoon black pepper. Sauté until the onion is tender, about 5 minutes.
• Add the garlic, Italian seasoning, and red pepper flakes. Let cook until very fragrant, about 30 seconds.
• Pour in the pasta sauce and Worcestershire sauce. Let simmer for 5 minutes.
• Nestle the chicken back into the sauce.
• Sprinkle the Stella Fontinella Cheese over the top of the chicken.
• Arrange the pepperoni slices on top.
• Place the skillet in the oven and cook for 15 to 20 minutes, or until a thermometer inserted in the thickest portion of the chicken registers 165 degrees F and the juices run clear (my smaller breasts were done closer to the 15-minute mark; larger ones may need longer).
• Sprinkle with fresh basil and enjoy hot.

OPEN-FACE BBQ CHICKEN MELTS

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.

CHICKEN FAJITA MELTS

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.

EASY CHICKEN MELTS

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.

CHICKEN MELTS

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.

PIZZA CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine bread crumbs, Parmesan cheese, salt, and black pepper in a shallow bowl; place flour into a second bowl. Whisk egg and lemon juice together in a third bowl.
• Dip each chicken breast in egg mixture and dredge in flour; dip again in egg mixture and dredge chicken in crumb mixture until coated. Place coated chicken breasts into a baking dish.
• Bake in the preheated oven until chicken is heated through and crumbs are golden, about 20 minutes.
• Spoon 2 tablespoons pizza sauce onto each chicken breast, sprinkle each with half the mozzarella cheese, and top each with half the pepperoni slices.
• Bake until chicken is no longer pink inside and the juices run clear, about 10 more minutes. An instant-read meat thermometer inserted into the thickest part of a breast should read at least 160 degrees F (70 degrees C).

PIZZA CHICKEN MELTS

Steps:

• Preheat the grill by turning it to high.
• Sandwich the chicken breasts between two plastic food bags and beat them firmly with a rolling pin or base of a saucepan to flaten them by a third.
• heat the oil in a non stick frying pan, add the chicken and cook for 2 minutes on each side until golden.
• Grate the cheese and quarter the tomatoes and mix the two together.
• Take the chicken out of the pan and wipe out the oil so that it doesn't spit under the grill later.
• Return the chicken to the pan, spread each with a tsp of pesto, then pile the cheese and tomatoes on top.
• Put under the hot grill for a minute or so until the cheese has melted and is bubbly.

QUICK PIZZA MELTS

Steps:

• Heat oven to 375°F Grease cookie sheet. On cookie sheet, unroll 1 can of dough into 1 large rectangle. With floured rolling pin or fingers, roll or press dough into 12x9-inch rectangle, firmly pressing perforations to seal.
• Spread 1/4 cup pizza sauce over dough to within 1/4 inch of edges. Top with pepperoni and mozzarella cheese.
• On 14-inch length of parchment paper, unroll remaining can of dough. Press to make 12x9-inch rectangle, firmly pressing perforations to seal. While holding paper with dough, turn dough upside down to cover cheese. Remove paper. Brush with beaten egg. Sprinkle with Parmesan cheese and oregano.
• Bake 12 to 15 minutes or until golden brown. Let stand on cooling rack 5 to 10 minutes. Move to cutting board. Using pizza cutter, cut into 16 squares. Cut each square in half diagonally. Serve with 1 cup pizza sauce.

CAJUN CHICKEN MELTS

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 degrees for 10-12 minutes or until bread is toasted and golden brown.

PIZZA MELTS

Steps:

• Preheat oven to 375°; grease cookie sheet.
• Unroll 1 package of crescent rolls onto cookie sheet, pressing seams together and patting to form a 12x9 rectangle.
• Spread pizza sauce over dough; top with pepperoni and mozzarella cheese.
• Unroll remaining dough on large piece of parchment or waxed paper; pressing seams together and patting to form 12x9 rectangle.
• Lift paper with dough and flip over onto mozzarella cheese; remove paper.
• Brush with egg; sprinkle with Parmesan cheese and oregano.
• Bake 12-15 minutes until golden brown; cool 5-10 minutes.
• Remove to cutting board and cut into 16 squares, then cut squares in half diagnally.
• Can be served with additional pizza sauce.

CHICKEN FAJITA MELTS

Steps:

• Heat the oil in a medium skillet until shimmering. Add the chicken and saute until lightly browned, about 5 minutes. Add onions an peppers and saute until vegetables are tender, about another 5 minutes.
• Add tomato juice and taco seasoning; stir well. Simmer until very thick and chicken is well-coated with sauce, stirring often to prevent burning, about 7 minutes.
• Preheat broiler and place a rack about 6" from heat.
• Spread 2 tbsp salsa on each slice of bread. Divide the chicken mixture evenly amongst the slices of bread. Top each piece with 1/4 cup cheddar cheese. Place under broiler until cheese is melted and beginning to brown, about 5 minutes. Finish each sandwich with a few drops of lime juice before serving.