Sarah Carey from Everyday food prepares an approachable 'Apricot-chicken melt' that's a little salty, a little tangy, and a lot delicious.
Below is a 'Grilled Chicken Patty Melt' recipe prepared by Chef Jeffrey Floyd, academic director of culinary at The Art Institute of Virginia Beach, a branch of The Art Institute of Atlanta:
Makes four servings.
4 boneless skinless chicken breasts, pounded 1/2-inch thick
1 tablespoon each chopped fresh oregano, rosemary, thyme
2 cloves garlic, minced
Salt and pepper to taste
1/2 cup olive oil
1/4 pound asparagus spears, cut in half lengthwise
1 zucchini, cut diagonally into 1/2-inch-thick slices
1 yellow squash, cut diagonally into 1/2-inch-thick slices
4 green onions, cut in half lengthwise
8 slices whole grain bread
4 slices cheese
1/4 cup mayonnaise
Place chicken in shallow dish. Mix herbs, seasonings, garlic and oil until blended; pour over chicken to coat. Refrigerate 30 minutes.
Heat grill to medium. Remove chicken, discard marinade. Grill chicken five minutes; turn. Add vegetables; grill five minutes or until chicken is done (165 F) and vegetables are crisp-tender.
Fill bread slices with chicken, vegetables, and cheese. Spread outsides of sandwiches with mayonnaise.
Grill three to five minutes on each side or until golden brown.