Chicken And Mushroom Open Face Melt With Bbq Mayo Recipes

GRILLED CHICKEN MUSHROOM MELT

Steps:

• 1. In a ziplock back place chicken breasts. In a bowl combine salt and sugar. Pour in buttermilk and stir to combine. Pour into bag and place in fridge 4 hours up to overnight.
• 2. When you are ready to cook drain the brine and remove the chicken breasts. Cut your ziplock bag on the edges except the bottom. This makes a really convenient way to flatten your chicken breasts with less mess.
• 3. Flatten the chicken breasts by half their original thickness. Then cut them in half to create 4 portions.
• 4. At this point let the chicken portions rest while you work on your mushrooms. In a medium pan heat oil and add sliced mushrooms. Cook until the mushrooms begin releasing juice. Add worcestershire sauce and italian seasoning and continue cooking until almost dry. Season with salt and pepper to taste.
• 5. Spray a grill pan with cooking spray. Add Chicken breast to pan. Cook on medium high heat after 2 minutes give the chicken breasts a quarter turn - this creates cross marks. Cook 2 minutes more on that side. Flip the chicken breasts over and repeat the process Turn off heat top with mushrooms and then cheese. Place lid on pan and allow cheese to melt.
• 6. Flip the chicken breasts over and repeat the process Turn off heat top with mushrooms and then cheese. Place in oven and allow cheese to melt.
• 7. Spread top of roll with horseradish sauce and the bottom of roll with spicy mushroom. Place chicken on bottom roll. Additional toppings as desired.

BAKED MUSHROOM CHICKEN

Steps:

• Flatten each chicken breast half to 1/4-in. thickness. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess. , In a large skillet, brown chicken in 2 tablespoons butter on both sides. Transfer to a greased 11x7-in. baking dish. In the same skillet, saute mushrooms in the remaining butter until tender. Add the broth, salt and pepper. Bring to a boil; cook until liquid is reduced to 1/2 cup, about 5 minutes. Spoon over chicken., Bake, uncovered, at 375° until chicken is no longer pink, about 15 minutes. Sprinkle with cheeses and green onions. Bake until cheese is melted, about 5 minutes longer.

EASY CHICKEN MELTS

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.

OPEN-FACE BBQ CHICKEN MELTS

Steps:

• Preheat the oven to 450 degrees F.
• Spread both sides of each slice of bread with 1/2 cup of the mayonnaise, dividing evenly, and place on a baking sheet. Sprinkle with 1/2 teaspoon salt and a few grinds of black pepper and bake until the bread is crispy and the mayonnaise is starting to bubble up and turn a light golden brown, about 11 minutes.
• Meanwhile, whisk the ketchup, mustard, 3 tablespoons of the honey, 2 tablespoons of the vinegar, the Worcestershire sauce, 1 teaspoon of the hot sauce, 1/2 teaspoon salt and a generous amount of pepper (10 to 15 grinds) together in a medium bowl until smooth. Reserve 1/4 cup sauce, then fold the chicken into the remaining sauce in bowl and toss to coat well.
• Top each piece of bread with a heaping 1/4 cup chicken mixture and about 1/4 cup shredded cheese. Return to the oven and bake until the cheese is melted, chicken is heated through and bread has turned golden brown, 7 to 8 minutes.
• Meanwhile, combine the red and green cabbage with the remaining 2 tablespoons mayonnaise, 2 tablespoons vinegar, 1 tablespoon honey and 1 teaspoon hot sauce in another medium bowl. Add 1/2 teaspoon salt and a few grinds of black pepper and toss until cabbage is evenly coated.
• Drizzle the reserved sauce over the sandwiches and serve with the cabbage slaw and a dill pickle.

OPEN-FACED CHICKEN SANDWICHES

Steps:

• Cut bread into eight 1-in. slices and toast slices. Meanwhile, in a large nonstick skillet coated with cooking spray, saute mushrooms and onion for 15-20 minutes or until onion is tender and golden brown; set aside., In a small bowl, combine the mayonnaise, blue cheese and pepper. Spread blue cheese mixture over each bread slice. Top with chicken, mushroom mixture and mozzarella cheese., Broil 4-6 in. from the heat for 3-4 minutes or until cheese is melted.

CREAMY BARBECUE CHICKEN WITH MUSHROOMS

Steps:

• Melt 1 Tbsp. of the butter in large skillet on medium-high heat. Add chicken; cook 5 to 7 min. on each side or until cooked through (165ºF). Remove chicken from skillet to serving platter, reserving drippings in skillet; cover chicken to keep warm.
• Add remaining 1 Tbsp. butter, the mushrooms and onions to skillet; cook and stir 5 min. or until onions are crisp-tender. Reduce heat to low.
• Stir in sour cream and barbecue sauce until well blended; cook 2 min. or until heated through, stirring occasionally. Spoon over the chicken; sprinkle with parsley.

BBQ CHICKEN MELT

Steps:

• Heat broiler.
• Place bread, cut-sides up, in single layer on baking sheet.
• Top with remaining ingredients.
• Broil 2 to 3 min. or until cheese is melted.