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Chicken Melts Recipe
Chicken Melts Recipe photo by Taste of Home

Chicken Melts Recipe

Publisher Photo
Toasty and tasty, these hefty sandwiches boast a touch of sweetness from the raisins and jalapeno jelly. The creamy Havarti could be subbed out for brick cheese. Diane Halferty - Corpus Christi, Texas
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 2 servings

Ingredients

  • 4 slices cinnamon-raisin bread
  • 2 tablespoons jalapeno pepper jelly
  • 1 package (6 ounces) thinly sliced deli smoked chicken breast
  • 3 ounces Havarti cheese, sliced
  • 1 tablespoon butter, softened

Nutritional Facts

1 sandwich equals 493 calories, 22 g fat (12 g saturated fat), 95 mg cholesterol, 1,164 mg sodium, 46 g carbohydrate, 4 g fiber, 32 g protein.

Directions

  1. Spread two bread slices with jelly. Layer with chicken and cheese; top with remaining bread. Butter outsides of sandwiches.
  2. In a large skillet over medium heat, toast sandwiches for 2-3 minutes on each side or until cheese is melted. Yield: 2 servings.
Originally published as Chicken Melts in Simple & Delicious September/October 2009, p26

Nutritional Facts

1 sandwich equals 493 calories, 22 g fat (12 g saturated fat), 95 mg cholesterol, 1,164 mg sodium, 46 g carbohydrate, 4 g fiber, 32 g protein.

Reviews for Chicken Melts

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Dec. 24, 2011

I had lots of left over turkey from Thanksgiving and thought of this sandwich/ everyone loved them/used swiss cheese on it - had just bought some hot pepper jelly at a craft sale!

MY REVIEW
Reviewed Sep. 22, 2011

Haven't made this sandwich yet. While looking at the reviews I noticed one person said she didn't have cajun seasoning on hand. I didn't see any reference to that in the recipe. Have I missed something? Is the recipe complete?

MY REVIEW
Reviewed Sep. 21, 2011

This sandwich was a nice change of pace. I substituted Habanero jelly since that is what I had on hand, it was spicy hot and delicious. I use my George Foreman grill to make any kind of sandwich melt instead of a pan and it comes out just like a panini press with the ridges and everything. No need to butter the slices..which can rip the tender bread...just run your butter over the hot grill plates, stick your sandwich in & voila...crispy, crunchy, buttery & delicious...plus almost zero clean up.

MY REVIEW
Reviewed Sep. 19, 2011

this is a great sandwich with lots of possibilities. I was frustrated because I didn't have cajun seasoning, but it still tasted great! Its a keeper. I can't wait to try it with the cajun, or creole, or even blackening. It was so good.

MY REVIEW
Reviewed Sep. 19, 2011

I thought it would be weird but I happened to have all the ingredients so I made it for my Teenage son..he asked for seconds.

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