Chicken Cacciatore Melt
This Italian melt is no sandwich — it’s enjoyed open-face with a fork and knife.
4
Servings
0 m
Preparation
30 m
Cooking
Ingredients
4 Fresh Boneless Skinless Chicken Thighs
2 tablespoon garlic oil
1 jar pasta sauce, 28-oz.
1 mozzarella cheese, shredded
4 slice crusty Italian bread, lightly toasted
| Calories | |
| Protein | g |
| Total Fat | g |
| Cholesterol | mg |
| Sodium | mg |
| Total Carbohydrate | mg |
*Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique
Directions
1. Heat oil in large skillet to medium-high. Add chicken and cook 3 minutes per side or until browned. Stir in pasta sauce. Cover and cook over medium heat 20 minutes or until chicken is done (internal temp 170°F). Divide cheese evenly over chicken. Cover and cook over medium heat 1 minute or until cheese is melted slightly.
2. Top each slice of toast with chicken and sauce.
| Calories | |
| Protein | g |
| Total Fat | g |
| Cholesterol | mg |
| Sodium | mg |
| Total Carbohydrate | mg |
*Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique