Provolone Chicken Melts

These cheesy open-faced sandwiches are so gooey you'll want to eat them with a knife and fork. You can use grilled, baked, or poached chicken instead of pan-cooked, if you prefer. (Phase 2)

• 4 (6-ounce) boneless, skinless chicken breasts
• 4 teaspoons extra-virgin olive oil, divided
• 4 slices multigrain bread
• 1 large garlic clove, cut in half
• 1 whole roasted bell pepper (from a jar), cut into 4 pieces
• 4 (3/4-ounce) slices reduced-fat provolone or Monterey Jack cheese
• Salt and freshly ground black pepper

1. Heat oven to broil.
2. Lightly pound each chicken breast to an even thickness and season with salt and pepper. Heat 2 teaspoons of the oil in a large nonstick skillet over medium heat. Sauté chicken until cooked through, about 5 minutes per side. Transfer to a plate.
3. Lay bread slices on a baking sheet, drizzle with remaining oil, and rub with the cut sides of the garlic clove; discard garlic. Place under the broiler until toasted, about 1 minute.
4. 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.

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