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CHICKEN MOZZARELLA MELT




List of Ingredients



• 4 BONELESS, SKINLESS CHICKEN BREASTS HALVES
  
• 2 TABLESPOON OLIVE OIL
  
• 1/4 TEASPOON SALT
  
• 1/2 TEASOON DRIED OREGANO, DIVIDED
  
• 1 CUP PIZZA SAUCE
  
• 1/2 TEASPOON DRIED BASIL
  
• 4 FRENCH ROLLS, HALVED AND TOASTED
  
• 1 SMALL ZUCCHINI, SHREDDED AND SQUEEZED OF ALL MOISTURE
  
• 1/4 CUP EACH SHREDDED MOZZARELLA CHEESE AND GRATED PARMESAN CHEESE
  






Instructions



1. BRUSH EACH PIECE OF CHICKEN WITH OLIVE OIL, SPRINKLE WITH SALT AND 1/4 TEASPOON OREGANO.
   
2. COOK CHICKEN IN A GRILLING SKILLET OR A LIGHTLY GREASED NON STICK SKILLET OVER MEDIUM/HIGH HEAT ABOUT 4 MINUTES ON EACH SIDE OR UNTIL DONE. SET CHICKEN ASIDE.
   
3. COMBINE PIZZA SAUCE, BASIL AND REMAINING 1/4 TEASPOON OREGANO IN SKILLET AND COOK OVER MEDIUM/HIGH HEAT UNTIL THOROUGHLY HEATED THROUGH. REMOVE FROM HEAT AND ADD CHICKEN AND KEEP WARM.
   
4. PLACE ROLLS ON A BAKING SHEET, SPREAD SAUCE EVENLY ON BOTTOM HALF OF EACH ROLL, TOP EVENLY WITH CHICKEN, ZUCCHINI AND CHEESES.
   
5. BROIL 3" FROM HEAT 2 TO 3 MINUTES OR UNTIL CHEESE MELTS. COVER WITH TOPS AND SERVE.
   
6. 4 SERVINGS
   






Final Comments


THE CHICKEN CAN ALSO BE MADE IN A GEORGE FOREMAN GRILL.