Open-Faced Chicken Sandwiches With Apricot Dijon Spread |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Uses deli rotisserie chicken. Cooking Light - September 2008 Ingredients:
4 teaspoons apricot preserves |
4 teaspoons dijon mustard |
4 slices bread, hearty country type |
1 cup thinly sliced apple, peeled (ambrosia or fuji ) |
1/4 cup chopped onion |
2 1/2 cups fresh spinach leaves |
2 cups shredded rotisserie cooked chicken breasts |
4 slices muenster cheese |
Directions:
1. Preheat broiler.
2. Combine preserves and mustard. Spread 1 side of each bread slice with 2 teaspoons of mustard mixture. Place bread slices with mustard side up on a baking sheet.
3. Heat a large skillet over medium high heat. Coat skillet with cooking spray. Saute apples and onions for 3 minutes or until tender.
4. Add spinach; cook 1 minute or until spinach wilts.
5. Layer each of the 4 bread slices with 1/4 cup spinach-apple mixture, 1/2 cup shredded chicken and 1 cheese slice.
6. Broil 1 1/2 minutes or until cheese is bubbly. Remove from heat and serve immediately.
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