Cooking for Zo

Taste Level: GR
Cost: $20 and under
Serves: 1
Prep Time: 5-10 min.
Cook time: 10-15 min.
Difficulty: 1

I needed something to do with leftover Chicken that was quick for lunch and this is what I concocted. I just took how you would make a diner style tuna melt and made a chicken melt. The only ingredients I wish we would have had in the house are tomatoes. I think fresh slice of tomato on top would have been great, then again it was pretty great just how it was!

Ingredients:
1/3 cup Garlic Rotisserie Chicken (pulled from bone, recipe follows)
1-2 tbsp Creole sauce
1 1/2 slices deli sliced sharp cheddar
1 slice sourdough bread
fresh crack pepper medley (to taste)
paprika (pinch)

Turn oven (or toaster oven) to 350 degrees. Lay bread on upper most rack and cook for 2 minutes, flip and cook for two additional minutes. Remove bread from oven and spread Creole sauce evenly over one side. Spread out chicken pieces, top with cheese and then place back into oven and cook for 5-7 minutes or until cheese is fully melted.

Remove from oven an place onto plate. Crack fresh pepper over melt and then lightly dust with paprika before serving hot. Enjoy!

Garlic Rotisserie Chicken
2-3 lb whole chicken (cleaned)
10 garlic cloves (peeled and cracked open)
1 tsp Italian Volcanic lemon juice
2 tsp smoked paprika
1/8 tsp garlic powder
1/8 tsp essence
2 tbsp sweet European butter
1 tsp red Hawaiian sea salt
fresh crack pepper (to taste)

Chicken

Stuff chicken with garlic cloves and then truss the wings and legs. Melt butter in a small sauce pan over medium low heat then stir in the lemon juice and seasonings until mixed well. Baste chicken with mixture and then place chicken into the rotisserie with a pan underneath to catch drippings. Cook for one hour basting ever 5-10 minutes until mixture is completely used.

Your chicken is ready to have the /3 cup chicken pulled from it. (Make sure you baste with the drippings if the chicken appears to be getting dry!)