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Provolone Chicken Melts
Phase 2
Ingredients:

4 (6-ounce) boneless, skinless chicken breasts
4 teaspoons extra-virgin olive oil, divided
4 slices multigrain bread
1 large garlic clove, cut in half
1 whole roasted bell pepper (from a jar), cut into 4 pieces
4 (3/4-ounce) slices reduced-fat provolone or
Monterey Jack cheese
Salt and freshly ground black pepper
Directions:

Heat oven to broil.

Lightly pound each chicken breast to an even thickness and season with salt and pepper.

Heat 2 teaspoons of the oil in a large nonstick skillet over medium heat. Sauté chicken until cooked through, about 5 minutes per side. Transfer 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 piece, 1 chicken breast, and 1 cheese slice. Broil until cheese has melted, about 2 minutes. Serve hot.

Nutritional Info Per Serving: 350 calories; 12 g fat; 13 g carbs; 49 g protein;
2 dietary fiber; 340 mg sodium