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 degrees. 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!!!