Provolon Chicken Melts
The South Beach Diet Quick and Easy Cookbook pg 181
Prep Time 5 minutes Cook time 15 minutes
4 (6 Ounce) boneless, skinless chicken breasts
4 teaspoons extra olive oil, divided
4 slices mutigrain bread (unless you are phase one and just do without it)
1 large garlic clove cut in half
1 whole roasted bell pepper cut into 4 pieces
4 slices of reduced fat provolone cheese
Heat Oven to broil
Lightly pound each chicken breast to an even thickness and season with salt and pepper. Heat 2 teaspoons of oil in a large nonstuck skillet over medium heat, saute chicken until cooked through about 5 minutes per sides. Trasfer to a plate.
Lay bread slices on a baking sheet, drizzle with remaining oil. and rub with the cut sides of the garlic clove discard garlic. Place under the broiler until toasted about 1 minute.
Top each bread slice with 1 pepper, 1 chicken breast and one slice of cheese. Broil until the cheese has melted about 2 minutes serve hot.
FOR PHASE ONE
I omited the bread all together. I just layered chicken then red pepper then cheese. IT was sooo good even with out the bread.
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