How to Make Italian-Herbed Chicken and Mozzarella Melts

Ingredients

• 8 skinless, boneless chicken thighs (about 2 lb. total)
• 2 medium green sweet peppers, thinly sliced
• ½ tsp dried rosemary, crushed
• 1 cup bottled spaghetti sauce
• ½ cup coarsely chopped pitted Kalamata olives
• 1 cup shredded part-skim mozzarella cheese (4 oz.)
• ¼ cup snipped fresh basil
• 2 Tbsp grated Parmesan cheese
• 8 slices whole grain Italian bread
• Apple slices (optional)

1. Lightly coat a 3-½- or 4-quart slow cooker with cooking spray. Lightly coat a large nonstick skillet with cooking spray. Heat skillet over medium-high heat. Add chicken; cook 2 minutes or until lightly browned on both sides, turning once.
2. Place sweet peppers in slow cooker. Top with chicken. Sprinkle with rosemary. Pour spaghetti sauce over chicken.
3. Cover and cook on low-heat setting for 6-½ to 7 hours or on high-heat setting for 3-¼ to 3-½ hours.
4. Preheat broiler. Line a baking sheet with foil; set aside. Using a slotted spoon, transfer peppers and chicken to a medium bowl, reserving cooking juices. Using two forks, pull chicken apart into coarse shreds. Add olives to chicken. In a small bowl combine mozzarella cheese, basil, and Parmesan cheese.
5. Place bread on prepared baking sheet. Broil 4 to 5 inches from the heat for 1 to 2 minutes or until toasted. Turn over bread slices. Top each slice with some of the chicken mixture; drizzle each with about 1 Tbsp. of the cooking juices. Sprinkle each with cheese mixture. Broil for 1 to 2 minutes more or until toasted and cheese is melted. If desired, serve with apple.