I was in the mood for an open faced melt, but didn’t want tuna. Well I had just recently made my Chicken Parmesan Croquettes and still had some of the mixture left over, so I made it into an open faced Chicken Parmesan Melt! Perfect for a little lunch with a salad on the side.
Chicken Parmesan Melt
1 rotisserie chicken
1/2 cup bread crumbs
1/2 cup shredded Parmesan cheese
1/4 cup Chardonnay
1/3 cup roasted garlic
1/4 cup mayonnaise
1/4 cup chicken stock
2 tbs dried oregano & sun dried tomatoes
salt and pepper
1/2 cup desired tomato sauce
6 slices provolone cheese
2 slices garlic roasted bread (or any bread you desire)
Preheat the oven to 375 °F. Mix all the ingredients except the tomato sauce, provolone cheese and the sliced bread.
Top the bread with the chicken mixture, 1/4 cup of sauce and 3 slices of provolone each. Heat in the oven for 15 minutes. Turn the broiler on Hi and cook an additional 3 minutes. Delicious!!!