So I’m 99% certain that I found this in a Cooking Light magazine at some point but naturally, I can’t find the source online. Nonetheless, it’s a yummy recipe so I’m going to share it with you. I’ve tweaked it a bit so I’m going to tell you how I make it.
French Bread Chicken Melts
- 1 white or yellow onion, sliced into thin strips
- 2 green bell peppers, seeded and sliced into thin strips
- 2 cups cooked, chopped chicken breasts (I just cooked two chicken breasts in the oven at 350 for 30 minutes and used that)
- 1 loaf of French bread
- 1 package of sliced mozzarella cheese
- ½ cup honey Dijon salad dressing (optional – we don’t use or like this and instead we substitute a bit of chopped garlic, salt and pepper)
- Preheat broiler.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and bell pepper; coat vegetables with cooking spray. Cover and cook 8 minutes or until very tender, stirring occasionally. Add chicken and salad dressing; cook 2 minutes or until thoroughly heated, stirring frequently.
- Split bread in half horizontally; place bread halves on a baking sheet, cut sides up. Spoon chicken mixture onto bottom half of loaf; top each slice of bread with a slice of cheese.
- Broil 2 minutes or until cheese melts and bread is lightly toasted. Place top half of loaf over bottom half. Cut loaf into 4 equal portions.
- This makes a quick and easy weeknight dinner. We like to serve this with homemade Cream of Tomato Soup.
You can view all of the recipes I’ve posted by clicking here.