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Open-Faced Mediterranean Chicken Melt
Prep: 10 minutes
Broil: 2 minutes • Serves: 6
1-1/2 cups shredded boneless, skinless rotisserie chicken breast meat
1/2 cup feta cheese crumbles
1/4 cup drained and chopped artichoke hearts
1/4 cup drained and chopped roasted red bell pepper
1/4 cup garlic hummus
2 tablespoons chopped fresh basil
1 loaf (16 ounces) French baguette, cut horizontally in half, then crosswise into thirds
6 slices provolone cheese, halved
Sliced green onions for garnish (optional)
1/2 cup feta cheese crumbles
1/4 cup drained and chopped artichoke hearts
1/4 cup drained and chopped roasted red bell pepper
1/4 cup garlic hummus
2 tablespoons chopped fresh basil
1 loaf (16 ounces) French baguette, cut horizontally in half, then crosswise into thirds
6 slices provolone cheese, halved
Sliced green onions for garnish (optional)
1. In large bowl, stir chicken, feta cheese, artichoke hearts, pepper, hummus and basil. Makes about 2-1/2 cups.
2. Place oven rack about 4 to 5 inches from broiler; preheat broiler to high. Placed bread, cut side up, on rimmed baking pan; top with chicken mixture and provolone cheese. Broil 2 minutes or until cheese is melted. Makes 6 chicken melts.
3. Serve chicken melts garnished with green onions, if desired.
Approximate nutritional values per serving (1 chicken melt):
417 Calories, 14g Fat, 7g Saturated Fat, 70mg Cholesterol, 1027mg Sodium,
43g Carbohydrates, 2g Fiber, 5g Sugars, 1g Added Sugars, 30g Protein
