Barbecued chicken and Gruyere melt

    (37)
    40 min

    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.


    38 people made this

    Ingredients
    Serves: 4 

    • 1 tablespoon butter
    • 1 onion, sliced into thin rings
    • 1 teaspoon garlic granules
    • 4 skinless chicken breast fillets
    • 120ml red wine
    • 1 teaspoon dried rosemary
    • 1/4 teaspoon dried thyme
    • 4 slices Gruyere cheese
    • 4 muffins, split and toasted

    Method
    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Preheat the barbecue for high heat.
    2. Melt the butter in a frying pan over medium heat. Place the onion slices in the frying pan, sprinkle with garlic granules and saute until onions are translucent. Remove from heat, and set aside.
    3. Lightly oil the barbecue grate. Place the chicken breast fillets on the barbecue, and sprinkle with wine, rosemary and thyme. Cook for about 8 minutes. Turn, and continue cooking 8 minutes, or until juices run clear. Place a slice of cheese on each breast half, and top with onions. Cook until cheese starts to melt. Serve on toasted muffins.
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    Reviews & ratings
    Average global rating:
    (37)

    Reviews in English (22)

    by
    20

    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)

    by
    16

    Super recipe! My guys ate it up and asked for more!  -  28 Sep 2000  (Review from Allrecipes US | Canada)

    by
    14

    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)

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