Best 17 Chicken Melts Recipes

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-AND-POLENTA PUTTANESCA MELTS

Steps:

• Preheat broiler with rack 6 inches from heating element. Season polenta and chicken with salt and pepper. Heat a large ovenproof skillet (preferably cast iron) over medium-high; swirl in 2 tablespoons oil. Add polenta and cook, flipping once, until golden and crisp on edges, about 4 minutes. Transfer to a plate.
• Add chicken to skillet; cook until browned on edges and cooked through, about 2 minutes a side. Transfer to plate. Add 1 tablespoon oil, olives, capers, and garlic to skillet; cook until fragrant, 30 seconds.
• Stir marinara into skillet; bring to a boil. Remove from heat; nestle in chicken and polenta, shingling them and spooning some sauce over top. Sprinkle with cheese; broil until bubbly, 4 to 5 minutes. Top with parsley; serve.

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 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.

SLOW-COOKER BACON-RANCH CHICKEN MELTS

Steps:

• Spray slow cooker with cooking spray. Sprinkle chicken breasts evenly with salt and pepper. Place chicken breasts in single layer in slow cooker. In measuring cup, beat chicken broth and ranch seasoning with whisk. Pour mixture over chicken. Cover and cook on High heat setting 4 hours.
• Meanwhile, heat oven to 375° F. Place bacon on cookie sheet lined with cooking parchment paper. Bake 20 to 30 minutes or until crisp. Drain on paper towels. Cool slightly before crumbling or slicing into bits.
• When chicken is done, carefully remove to cutting board, and shred using 2 forks. Place shredded chicken back into broth in slow cooker.
• Set oven control to broil. Butter each bun half, and place on cookie sheet, butter sides up. Broil with tops 6 inches from heat for a minute or two or until golden brown. Remove from oven, leaving broiler on, and set top buns aside. Pile some of the chicken onto each bottom bun; top with cheese, green onions and/or jalapeños, and place back under broiler until cheese is melted and bubbling. Top with top buns, and serve warm.

CHICKEN MUSHROOM MELTS

Steps:

• In a large skillet over medium heat, cook chicken and mushrooms in oil for 5 minutes. Stir in soy sauce; cook 7 minutes longer. Stir in cream; cook for 4-6 minutes or until sauce is thickened (do not boil). , In a small bowl, combine butter and garlic; spread over bread. Place buttered side up on an ungreased baking sheet. Broil 4-6 in. from the heat for 2-3 minutes. , Top each slice with 1/4 cup chicken mixture. Sprinkle with cheese. Broil for 1-2 minutes or until the cheese is melted.

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.

SLOW-COOKER CHICKEN ENCHILADA MELTS

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.

CHICKEN BAGEL MELTS

Steps:

• Spread mayonnaise over bagel bottoms; layer with chicken, bacon, red pepper and cheese. Place on an ungreased baking sheet. , Broil 2-4 in. from the heat for 2-3 minutes or until cheese is melted. Spread mustard over bagel tops; place over cheese. Serve immediately.

CHICKEN MUSHROOM MELTS

Steps:

• In a large skillet over mediu heat, cook chicken and mushrooms in oil for 5 minutes. Stir in soy sauce, cook 7 minutes longer. Stir in cream, simmer for 4 - 5 minutes or until sauce is thickened (do not boil).
• In a small bowl combine butter and garlic; spread over bread. Place buttered side up on an ungreased baking sheet. Broil 4 - 6" from the heat for 2 - 3 minutes.
• Top each slice with 1/4 cup chicken mixture. Sprinkle with cheese. Broil for 1 - 2 minutes or until the cheese is melted.

CHICKEN SALAD MELTS

Steps:

• In a bowl, combine the chicken, mayonnaise, cheese, green pepper, onion, olives and relish. Split rolls in half; place cut side up on a greased baking sheet. Spoon about 1/4 cup chicken salad on each roll half. Broil 4 in. from the heat for 5-6 minutes or until cheese is melted.

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.

TEX-MEX CHICKEN MELTS

Steps:

• Cut bread into 20 1/4-inch slices. Arrange slices on a baking stone.
• Chop onion & bell pepper. Grate cheese. In a bowl, combine chicken, onion, bell pepper, 1/2 cup of the cheese, mayonnaise, Seasoning Mix and garlic; mix well.
• Divide filling evenly among bread slices. Slice tomatoes. Place one tomato slice over filling on each bread slice. Snip parsley. In a bowl, toss remaining cheese and parsley to combine. Sprinkle over tomato slices.
• Bake 15-18 minutes or until golden brown. Serve hot.

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.

EASY BARBECUE CRISPY CHICKEN MELTS

Steps:

• Heat oven to 425°F. In 13x9-inch pan, place butter. Heat in oven 2 to 3 minutes or until melted.
• In shallow dish, stir Bisquick mix and pepper. Pour milk into small bowl. Coat chicken with Bisquick mixture, then dip into milk and coat again with Bisquick mixture. Place chicken in pan.
• Bake uncovered about 30 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
• In small microwavable bowl, microwave barbecue sauce uncovered on High about 30 seconds or until warm. Spoon sauce evenly over chicken; top with cheese.

BACON CHEDDAR CHICKEN FILLET MELTS

Steps:

• 1. Place 1 chicken breast half, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick remove wrap. Repeat with remaining chicken breast halves.2. In large skillet over medium heat, cook bacon until crisp. Remove bacon from skillet drain on paper towels. Reserve 1 tablespoon drippings in skillet.3. Add onion to drippings cook and stir 2 to 4 minutes or until tender. Remove onion from skillet. Add chicken to skillet cook 6 to 8 minutes on each side or until chicken is fork-tender and juices run clear.4. Place toasted bread slices on ungreased cookie sheet spread each slice with 1 teaspoon steak sauce. Top each with chicken, bacon slices, onion and cheese. Broil 4 to 6 inches from heat for 1 to 2 minutes or until cheese is melted.Nutrition Information Per Serving: Serving Size: 1 Sandwich * Calories: 440 * Calories from Fat: 210 * % Daily Value: Total Fat: 23 g 35% * Saturated Fat: 11 g 55% * Cholesterol: 115 mg 38% * Sodium: 740 mg 31% * Total Carbohydrate: 18 g 6% * Dietary Fiber: 2 g 8% * Sugars: 3 g * Protein: 40 g * Vitamin A: 6% * Vitamin C: 0% * Calcium: 25% * Iron: 10% * Dietary Exchanges: 1 Starch, 5 Very Lean Meat, 4 Fat or 1 Carbohydrate, 5 Very Lean Meat, 4 Fat

CHICKEN MUSHROOM MELTS

Steps:

• 1. In a large skillet over medium heat, cook chicken and mushrooms in oil for 5 minutes. Stir in soy sauce; cook 7 minutes longer. Stir in cream; simmer for 4-6 minutes or until sauce is thickened (do not boil).
• 2. In a small bowl, combine the butter and garlic; spread over the bread. Place buttered side up on an ungreased baking sheet. Broil 4-6 in. from the heat for 2-3 minutes.
• 3. Top each slice with 1/4 cup of chicken mixture. Sprinkle with cheese. Broil for 1-2 minutes or until the cheese is melted.