Grilled Chicken And Cheddar Melts On Texas Toast
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 30 min · Chicken · high-protein
896 cal
53g protein
54g carbs
52g fat
per serving · estimated
Ingredients
- 3/4 lb, halved thin boneless chicken breasts
- 8 thick slices Texas toast bread
- 4 slices sharp cheddar
- 2 tbsp unsalted butter, softened
- 1/4 cup mayonnaise
- 1 large, sliced tomato
- 1, sliced thin red onion
- 3/4 tbsp olive oil
- 1 tbsp total salt, pepper, garlic powder and paprika
Method (tap to check — screen stays awake)
- Pound the halved breasts to an even half inch, rub with the oil, and season with salt, pepper, garlic powder and paprika.
- Sear in a hot skillet or grill pan for 4 minutes per side until well marked and the centers read 165F, then rest 5 minutes.
- Butter one side of each slice of Texas toast and spread mayonnaise on the other.
- Build each melt mayo side in: cheddar, chicken, tomato, onion, more cheddar.
- Griddle over medium heat for 3 to 4 minutes per side, pressing lightly, until the bread is deep golden and the cheese is fully melted at the edges.
- Rest 1 minute, then cut on the diagonal.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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