This is a great change from beef! If you like onions and Swiss cheese, you'll LOVE this combination with chicken. Good summer dinner! I serve this with fresh fruit and chips!

Annie
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat the grill for high heat.

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  • Melt the butter in a skillet over medium heat. Place the onion slices in the skillet, sprinkle with garlic powder, and saute until onions are translucent. Remove from heat, and set aside.

  • Lightly oil the grill grate. Place the chicken breast halves on the grill, 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 English muffins.

Nutrition Facts

443 calories; 14.7 g total fat; 101 mg cholesterol; 384 mg sodium. 33 g carbohydrates; 38 g protein; Full Nutrition

Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/27/2007
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. Read More
(21)

Most helpful critical review

Rating: 3 stars
06/06/2008
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. Read More
(8)
37 Ratings
  • 5 star values: 18
  • 4 star values: 14
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/27/2007
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. Read More
(21)
Rating: 4 stars
08/27/2007
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. Read More
(21)
Rating: 5 stars
01/25/2004
Super recipe! My guys ate it up and asked for more! Read More
(17)
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Rating: 4 stars
01/25/2004
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! Read More
(15)
Rating: 5 stars
01/25/2004
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. Read More
(14)
Rating: 5 stars
02/22/2005
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.. Read More
(10)
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Rating: 5 stars
03/10/2006
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. Read More
(9)
Rating: 5 stars
04/23/2008
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:) Read More
(8)
Rating: 3 stars
06/05/2008
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. Read More
(8)
Rating: 5 stars
10/07/2008
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. Read More
(7)