Provolone Chicken Melts

Ingredients:

• 4 (6 oz.) boneless, skinless chicken breasts
• 4 tsp extra-virgin olive oil, divided
• 4 slices multigrain bread
• 1 large garlic clove, cut in half or minced
• 1 whole roasted bell pepper (from a jar), cut into 4 pieces (preferably red)
• 4 (3/4 oz.) slices reduced-fat provolone or Monterey Jack cheese
• Salt 
• Freshly ground black pepper

Makes 4 Servings

1. Heat oven to broil.
2. Lightly pound each chicken breast to an even thickness and season with salt and pepper. Heat 2 teaspoons of the oil in a large nonstick skillet over medium heat. Sauté chicken until cooked through, about 5 minutes per side. Transfer to a plate.
3. Lay bread slices on a baking sheet, drizzle with remaining oil, and rub with the cut sides of the garlic clove; discard garlic. Place under the broiler until toasted, about 1 minute.
4. Top each bread slice with 1 pepper piece, 1 chicken breast, and 1 cheese slice. Broil until cheese has melted, about 2 minutes. Serve hot.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the South Beach Diet Quick and Easy Cookbook. This recipe is also available on the South Beach Diet online.  This dish was delicoius and can be served for lunch or dinner. I do suggest that you toast the bread before spreading it with olive oil and garlic. If you don't, the bread will get soggy. The aromas of olive oil and garlic is heavenly as always. The taste of chicken, pepper and cheese can be healthy and delicious. This meal is kind kind of like a Philly Steak and Cheese in a cosmopolitan way.