Best Swiss Cheese 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 MELT

Steps:

• Saute onion in half the butter till golden.
• Set aside.
• Heat non stick pan.
• Spread butter on both slices of bread.
• Place one slice of bread, buttered side down in pre-heated pan.
• Put one slice of cheese, onions, chicken breast, one slice of cheese and then the remaining slice of bread with the buttered side up.
• Continue to cook until bread on bottom is brown and toasty.
• Turn the entire sandwich and toast the other side and wait for cheese to get melty.
• SLice in half and enjoy.

SWISS CHICKEN CUTLETS IN OREGANO WINE SAUCE

Steps:

• Version 1: lot's of work, but impressive looking.
• Cut each cheese slice in half; place 1 half on top of each cutlet.
• Starting with the short end, tightly roll up cutlets, jelly-roll style.
• Tie securely with string.
• On waxed paper, combine flour and pepper.
• Mix well.
• Add cutlets; toss gently to coat.
• In a large nonstick skillet, melt butter over medium heat.
• Add cutlets; cook, turning frequently, until golden, about 3 minutes.
• Add broth, wine, and dried oregano to skillet.
• Increase heat; bring to a boil.
• Reduce heat to medium-low; simmer thickened, about 10 to 12 minutes.
• Remove string.
• Garnish with parsley and oregano sprigs.
• To prepare the chicken rolls, tightly roll up cheese-topped cutlets, then tie securely with string so the rolls hold their shape during cooking.
• If cutlets are unavailable at your market, simply pound skinless, boneless chicken breast halves between 2 sheets of waxed paper to a 1/4-inch thickness.
• Version 2: Much easier to make, tastes just as good!
• Follow directions as above, only don't bother to flatten the chicen or roll the cheese in side it.
• Simplly coat plain chicken breast in the flour pepper mixture, fry in the butter and cook as above.
• When chicken is almost done, top each brest with a half slice of cheese.
• When cheese melts, it's done.
• Very good served over rice.

CHEESY CHICKEN MELT WITH ALL OF THE ONIONS RELISH

Steps:

• Heat a large sauté pan with 2 teaspoons of the vegetable oil over high heat until it is smoking. Season the chicken with 3⁄4 teaspoon of the salt and gently place it in the pan. Cook on one side until almost cooked all the way through, about 5 minutes. Flip the chicken and cook on the other side for about 30 seconds, or until it is no longer pink. Transfer the chicken to a plate to rest.
• Immediately add the yellow onion and the remaining 2 teaspoons vegetable oil to the pan. Stir and cook for 5 minutes, or until the onion is dark and smells amazing but is not burnt. If it's getting too dark, lower the heat. Add the vinegar, along with the liquid that has collected on the plate where the chicken is resting, and turn the heat to low. Simmer the onion for 2 to 4 minutes, or until the liquid has evaporated. Transfer the onion to a bowl, using a rubber spatula to scrape the pan out completely. When the onion has cooled down a little, about 5 minutes, add the red onion, scallions, fried shallots, and remaining 1⁄4 teaspoon salt and stir to combine.
• Melt 2 tablespoons of the butter in the same pan. Lay out two slices of bread on your work surface and place a slice of cheese on each. Top each piece of cheese with half of the onions, two pieces of chicken, and another slice of cheese, and cover with another slice of bread. Place the sandwiches in the pan with the melted butter. Cook over medium heat, about 3 minutes, until the cheese on the bottom slice is melted and the bread is nicely toasted. Add the remaining 1 tablespoon butter to the pan and flip the sandwiches. Cook them for another 1 to 2 minutes, until the cheese is melted and the bottom is toasty. Remove the sandwiches from the pan, cut them in half, and insert a frilly toothpick or cocktail sword near the top in each half and serve.