Chicken Parmesan Melts are a tasty version of the classic Italian dish. A delicious sandwich baked to perfection with melted mozzarella cheese on top!
I’m fairly certain this is the fall of the shredded chicken in the Serbinski house. Sorry for the shredded chicken overload, but I’m THAT obsessed with this dinnertime shortcut. As I’ve mentioned time and time again, most Sunday’s I’m throwing a batch of chicken breasts in the slow cooker and adding a random homemade sauce in with them. Once cooked, I shred and have the base for a variety of shredded chicken meals. I guess you can say that’s the long short of how I came about making these chicken parmesan melts. Heck, I used this chicken breast and marinara base for parmesan chicken pasta. Why not change up the whole grain I serve it with and make it a melt?! Melt sounds naughtier… and what toddler wouldn’t jump on the chance to be a little naughty!
From one busy mom to another, enjoy these chicken parmesan melts. My kids gobbled them up! Which really means they picked off the cheese, ate the bread, and may or may not have accidentally eaten a piece or two of chicken. I devoured a low-carb version as I took the chicken mixture and had it over zucchini. While everyone looked at Mom like she was crazy, I enjoyed a comforting meal with minimal effort. I think you deserve one too!
- 28-ounce can diced tomatoes
- 6-ouce can tomato paste + one can of water
- 1 teaspooon dried basil
- 1 teaspoon dried oregano
- ½ cup grated Parmesan cheese
- 1.5 pounds chicken breast
- 2 tablespoon olive oil
- ¼ teaspoon sugar
- pinch red pepper flakes
- 6 English Muffins, halved
- 2 cups mozzarella cheese, shredded
- Add ingredients except uncooked English Muffins and cheese to slow cooker. Cover, and cook on low for 5-6 hours.
- Remove chicken and shred with two forks. Add back to sauce. Keep covered and warm until serving.
- Preheat your broiler. Line a baking sheet with foil or use a non-stick baking sheet.
- To assemble the melts, place halved English muffins on baking sheet. Top with ½ cup chicken mixture and ¼ cup cheese.
- Broil until cheese is melted and bubbly. Serve immediately.
Guys, that’s as simple as it’s been getting in my kitchen. While it feels funny making this a “recipe” on the blog, consider it a no-recipe meal that came to me one evening. And since I know many of you are doing homework or bath time right in the middle of the dinner witching hour, I’m thinking you could use a few no-brainer recipes too. Am I right? Enjoy this kid-friendly version of the Italian-American classic: Chicken Parmesan Melts! Click To Tweet
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[…] Chicken Parmesan Melts: Mom’s version is a little low-carb. […]