Monday, September 22, 2008

Chicken Cheesemelt

There's this small, family-owned restaurant near my workplace which I and a couple of friends often visit for a lunch-out. My personal favorite dish is their chicken cheesemelt, with buttered vegetables for sidings and a dollop of tasty garlic rice to match.

A few weeks back, I lingered by the tomato sauce and ketchup section of the supermarket I frequent when I chanced upon (serendipity!) a shelf full of canned tomatoes: chopped, crushed, whole, and whatever-else-you-may-think-you-can-do with tomatoes. I immediately thought of the chicken cheesemelt and imagined how I could imitate the dish...

Fortunately, my first attempt was a success. It may not be the exact same recipe, but it sure does taste like the one I buy! And it's the easiest thing to do really. All you need is a can of chopped tomatoes, and you're good to go.

For Myra and Liezl, who were one of my first guinea pigs for this dish, here's:

Monique's Chicken Cheesemelt


6 pieces chicken breast fillets
1 can, chopped tomatoes
Quickmelt cheese, or any other easy-to-melt cheese ;-)
Bread crumbs
2 eggs
Dried basil
Olive oil (though any other cooking oil will do)


1. Clean the chicken breast fillet and pat dry. Since the fillets
may be too thick for frying, you can slice them by the flaps or pockets and
flatten them so they would be easier to cook. Season generously with salt and
pepper. Add a dash of dried basil.
2. Beat the eggs in a shallow bowl.
3. Drain the liquid from the chopped tomatoes. You'll only need the chunks
and pulps.


1. Heat a large pan or skillet. Pour 4 to 5 rounds of oil and wait until hot enough.
2. Dip the chicken breast fillets on the eggs and dredge on a bed of bread crumbs. Fry each fillet until crispy and golden brown.
3. Drain excess oil.
4. Top each chicken with the chopped tomatoes.
5. Grate a chunk of cheese on top of the tomatoes.
6. Sprinkle with some more basil.

When the dish is done, I would recommend heating the chicken for a minute in the microwave so that the cheese would easily melt. Also, as it has become a favorite, it goes well with vegetable sidings and garlic rice. Enjoy!


Anonymous said...

Hi bes! wow nice blog. Nagugutom tuloy ako. I like this chicken cheesemelt recipe. Thanks for sharing this.:)

Monique said...

Hello, hello! Sa Friendster mo ba nakita yung link? Thanks for visiting bes! Mwah!

Unknown said...

Hi Atty.,

Masarap po yung chicken cheesemelt na pinatikim ni AFD! sana mailuto ko rin ng maayos.=) natry ko ng gawin yung mothers quail eggs in cream of mushroom. hehehe...successful nmn.

thank you....

Monique said...

Hi Zhelle, thank you thank you!

Balitaan mo ko sa chicken mo ha. :-) Bisita ka ulit dito. :-)