Provolone Chicken Melts
Provolone Chicken Melts

This Recipe

  • Skill Level: Beginner
  • Serves: 4
  • Start to Finish: Less than 30 minutes

Nutrition Facts

Amount per serving:
Total Calories: 339
  • 487mg Sodium
  • 10.5g Carbs
  • 2.5g Fiber
  • 13g Fat
  • 4g Saturated Fat
  • 44g Protein
  • 202mg Calcium
  • 1mg Iron

This hot, gooey open-faced sandwich is so good you’ll have to remind yourself to eat it with a fork and knife so it doesn’t wind up all over your face (or lap). Both mild and smoky provolone work in this recipe, so choose your favorite.

Appropriate for: low-carb, low-sugar, South Beach (Phase 2 or 3) diets


  • 4 boneless, skinless chicken breasts
  • Salt
  • Pepper
  • 4 teaspoons extra-virgin olive oil, divided
  • 4 slices multigrain bread
  • 1 clove garlic, halved
  • 1 roasted red pepper, quartered
  • 4 slices reduced-fat provolone cheese



1. Heat oven to broil. Lightly pound each chicken breast to an even thickness and season with salt and pepper to taste. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Sauté chicken until cooked through, about 5 minutes per side. Transfer to a plate.
2. Lay bread on a baking sheet, drizzle with remaining oil, and rub with cut sides of garlic; discard garlic. Place under 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.

Reprinted from The South Beach Diet Quick and Easy Cookbook by Arthur Agatston, M.D., by permission of Rodale Books. Available wherever books are sold.


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