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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

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.

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