Cajun Chicken Melt Recipes
CAJUN CHICKEN MELT RECIPE
Meet your new fave sandwich with the Cajun Chicken Melt recipe. Cajun-spiced chicken breast, pepperoncini and more make up this Cajun Chicken Melt Recipe.
Provided by My Food and Family
Categories Home
Time 10m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Spread 1 bread slice with mayo. Fill bread slices with all remaining ingredients except oil.
- Brush outside of sandwich with oil.
- Cook in skillet on medium heat 3 min. on each side or until Singles is melted and sandwich is golden brown on both sides.
Nutrition Facts : Calories 300, Fat 15 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 30 mg, Sodium 960 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 13 g
EASY CHICKEN MELTS
"These cheesy, Cajun-flavored sandwiches are toasty and delicious right out of the oven. When I have leftover baked chicken breasts, I cut them up and use instead of the canned chicken," says Jessi Holland of Pensacola, Florida.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the chicken, 1/2 cup cheese, onion, green pepper, mayonnaise, Cajun seasoning and garlic. Spread over bread slices. Top each with a tomato slice; sprinkle with remaining cheese. , Place on an ungreased baking sheet. Bake at 375° for 10-12 minutes or until bread is toasted and golden brown.
Nutrition Facts : Calories 349 calories, Fat 18g fat (7g saturated fat), Cholesterol 54mg cholesterol, Sodium 784mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 3g fiber), Protein 20g protein.
CAJUN CHICKEN MELT
Serve up quick Cajun flavor at lunchtime, using Oscar Mayer Cajun Seasoned Chicken Breast, American cheese, and Italian dressing in a grilled sandwich.
Categories cajun chicken fast pepperoncini peppers easy grilled sandwich melt sandwich cajun sandwich quick roasted red peppers cajun chicken melt
Time 11m
Yield 1
Number Of Ingredients 7
Steps:
- Spread 1 bread slice with mayonnaise. Fill bread slices with all remaining ingredients except dressing.
- Brush outside of sandwich with dressing.
- Cook in skillet on medium heat 3 minutes on each side or until golden brown on both sides.Each serving provides: 30%DV Vitamin A, 50%DV Vitamin C, 30% DV Calcium, and 10%DV Iron.
Nutrition Facts : Calories 330 calories
CAJUN CHICKEN MELT
Have you ever cooked a chicken breast that turned out dry? Think most of us have and it's my #1 reason to order dark meat at unknown joints. Today my friend is the day we aim to break dry or tough grill chicken dinner disasters. Keep readingMost the time you'll see me lighting up chicken tenders which come with their own set of fixable problems. This recipe is about the chicken breast. The breast come in all different sizes pretty much small (young bird), medium (youngish bird), large (old bird), and too huge (pterodactyl bird). There are vast differences from chicken farmer to farmer. Try not to pick the huge breast, its often a tough old bird. I do my quick brine a little weak, and you can add any flavoring you like. Of course, this is for the Cottonmouth. Most brine calls for 1/4 cup (4 tbs) of salt. Mine is usually a frog's hair lower at three tbs.
Provided by Shawn
Categories Main Course
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Mix the brine ingredients (water, salt, Cottonmouth)well in large enough bowl to also accommodate the chicken.
- Cut your chicken breast in half long ways.
- On a solid surface lay a piece of handi-wrap out, put 2 pieces of chicken on the wrap, and add another piece of wrap over the top. Ziplock bags work too.
- With a meat cleaver pound out the chicken breast mostly on the thick side to match the thins thickness.
- Add the pounded chicken to the brine, cover, and set in the fridge.
- Get your grill going to medium-high heat (375° to 400°).
- In a saucepan at medium heat (325° to 350°) add the 2 tbs butter, bell peppers, garlic, and salt.
- When peppers begin to sweat, add in the mushrooms until they are at your desired doneness.
- Set veggies to the side or make them with the chickens next steps.
- Drain brine from chicken. Pat dry to prevent raw chicken drips.
- Add all the breast pieces to grill off the heat. Add as many ciabatta rolls you can
- Keeping an eye on the grill each side for 6 minutes (safe) or 5 minutes if you know your grill. Six minutes usually guarantee grill marks.
- Don't let the ciabatta bread burn.
- Start stacking what you want! This one is lettuce, chicken, peppers, mushrooms, cheese. I like wilted lettuce if you don't, lay it on top.
- This sandwich is all yours. Enjoy it your way.
Nutrition Facts : ServingSize 355 g, Calories 719 kcal, Carbohydrate 45 g, Protein 58 g, Fat 32 g, SaturatedFat 13 g, Cholesterol 176 mg, Sodium 4691 mg, Fiber 2 g, Sugar 3 g
CAJUN CHICKEN MELTS
These are easy to make and taste great right out of the oven. I like to make these when I have leftover baked chicken breasts.
Provided by CookingONTheSide
Categories Cajun
Time 30m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, combine the chicken, 1/2 cup cheese, onion, green pepper, mayonnaise, Cajun seasoning and garlic.
- Spread over bread slices.
- Top each with a tomato slice; sprinkle with remaining cheese.
- Place on an ungreased baking sheet.
- Bake at 375 degrees for 10-12 minutes or until bread is toasted and golden brown.
Nutrition Facts : Calories 322.3, Fat 13.6, SaturatedFat 5.9, Cholesterol 59.7, Sodium 496.6, Carbohydrate 26.5, Fiber 1.9, Sugar 2.9, Protein 22.9
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