A lovely summertime supper. Chicken breasts are barbecued and seasoned with red wine and rosemary, then topped with cheese till melted. They're then served with sauteed onions over toasted muffins. This would also work a treat served over ciabatta rolls. If it isn't barbecuing season, you could easily make this under the grill.
These were really good. Not out of this world/my favorite meal ever; hence the 4 stars. However, I will definitely make them again. I chose to tenderize the chicken breasts by poking them full of holes. They flattened out some too. I then marinated in the wine, thyme and rosemary for a little over an hour (instead of seasoning over the grill). I topped them with swiss and aged provolone. Don't leave off the onions (make plenty)! The onions are very important to this chicken melt in my opinion. We also put Dijon mustard on the muffins and I can't imagine not having the Dijon flavor too. I think they would be a little bland without it. Served with a salad. - 27 Aug 2007 (Review from Allrecipes US | Canada)
Super recipe! My guys ate it up and asked for more! - 28 Sep 2000 (Review from Allrecipes US | Canada)
Wonderful summer weeknight dinner! I don't like Swiss so I substituted Provolone. We will DEFINITELY make this one again! Thanks for a great recipe! - 28 Jul 2000 (Review from Allrecipes US | Canada)