Creamy White Chicken Grilled Cheese
- Yield: 4-6 servings
Ingredients
Chicken
- 1 pound boneless, skinless chicken breast
- 1 teaspoon olive oil
- 1/2 teaspoon fresh dill, chopped
- 1/2 teaspoon fresh lemon zest
- 1/4 teaspoon salt
- 1/8 teaspoon garlic powder
- Pinch of black pepper
Cream Cheese Spread
- 4 ounce cream cheese, softened
- 1/2 teaspoon fresh dill, chopped
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- Pinch of salt
Grilled Cheese
- 1 1/2 cups freshly shredded Fontina cheese
- 8 thick slices of fresh Italian bread
- 1–2 tablespoons olive oil or butter for bread
Instructions
Chicken
- Preheat oven to 375 degrees Fahrenheit.
- Line baking sheet with aluminium foil and lightly spray with cooking spray.
- Toss chicken with olive oil, dill, lemon zest, garlic powder, salt and pepper.
- Place on baking sheet and bake for 35-40 minutes until cooked through.
- Allow chicken to cool. Shred using two forks and place in a medium bowl.
Cream Cheese Spread
- In a small bowl stir together cream cheese, dill, garlic powder, onion powder and salt until creamy.
Grilled Cheese
- Preheat panini maker or large skillet over medium heat.
- Toss Fontina cheese with shredded chicken.
- Lightly drizzle outer slices of bread with olive oil or brush with butter.
- Generously spread inside slices with cream cheese spread. Top with chicken mixture and other slice of bread.
- Add sandwich to panini and cook until cheese is melted and bread is golden brown. If cooking on skillet, flip after a few minutes until golden brown and cheese is melted.
Notes
Save a step! You could substitute cooking the chicken and use a store bought rotisserie chicken. Shred chicken as instructed and follow the remaining steps.