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.
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.
Super recipe! My guys ate it up and asked for more!
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!
We thought this recipt was delicious and very filling. My family ranges from aged 73 through to aged 14 so finding something that we all like is difficult but we found it in this one. Many thanks from the UK.
I have to say that this is a good recipe and glad that I made enough chicken for left overs. First of all I did in with a George Forman Grill indoors and I added mayo salt and pepper and one slice of bacon and it is a kicked-up sandwich. Husband loved it...He gives this a 10 on his food scale..
This is great! My family loved it and I was a little surprised they did with the red wine. But the wine & rosemary are a wonderful combo. We are not big on swiss so I substituted mozzarella. I also made on the stove instead of the grill.
This recipe is amazing. I made a few minor adjustments to my dish though. Instead of butter I used oil and added some of Mrs.Dash table blend to both sides. My family was asking for this dish again!! Big hit:)
Took others advice & marinated the chicken. It has a hint of flavor not overpowering. Easy to do but it isn't anything to get excited about. Will make again but try pepperjack cheese or mushrooms/red peppers on it also.
I think this would be delicious as written. I did make a few changes: for about 5 minutes sauteed the sliced onion in a little butter and olive oil with a teaspoonful of that chopped garlic you get in a jar. Then put in the chicken breasts right in among the onions and slightly browned on each side. Then put in rosemary and thyme (I had fresh) with big splash of red wine and simmered the whole thing for about 15 minutes 10 of which were covered. For another 3 minutes (about) I put the slice of swiss cheese on covered. Served with rice. My kindergarten-age boys LOVED this.
