Chopped Chicken and Pepper Cheese Melt
These hearty chicken and cheese melts come out great when using the oven or if you’ve got one, break out the panini press!
INGREDIENTS
2 Sanderson Farms® BONELESS SKINLESS CHICKEN BREAST FILLETS WITH RIB MEAT
Salt and pepper to taste
FOR ASSEMBLY
8 slices thick cut provolone
1 cup roasted peppers, sliced
8 slices sourdough
Pan spray or butter
Directions
1. Preheat oven to 425F.
2. Season chicken breasts with salt and pepper to taste and lay them out on a greased sheet pan or Pyrex casserole.
3. Roast for 15-20 minutes, turning once, or until > 165F internal temperature as measured by a calibrated thermometer.
4. Remove from tray and allow to cool and then dice 1/2" x 1/2". If finishing the recipe please keep the oven on.
FOR ASSEMBLY
1. Grease a sheet pan with pan spray.
2. Assemble melts by placing one slice of provolone on a slice of bread then building up with roasted chicken, roasted peppers and finally one more slice of provolone then adding the last slice to complete the sandwich.
3. Heat butter or pan spray in a large skillet and working in batches brown both sides of the sandwich and press slightly so the sandwich melts together.
4. Remove sandwiches from the skillet and place on the sheet pan.
5. Bake the melts until the cheese is melting and runny; about 8-10 minutes.
6. Remove from the oven, slice and serve with whole grain mustard, honey mustard, or even BBQ sauce!
