Barbecued chicken and Gruyere melt

    Barbecued chicken and Gruyere melt


    38 people made this

    About this recipe: 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.

    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

    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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