South Beach Recipes
Provolone Chicken Melts
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
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