Friday, September 5, 2008

Open faced Chicken and muenster Sandwhiches with Apricot-Dijon Spred

Yet another cookinglight recipe. These were really good. i didn't have any muenster cheese so i used swiss and pepperjack, one of each i have to say much better with the swiss cheese, but really really good.
4 teaspoons apricot preserves
4 teaspoons Dijon mustard (i used spicey brown mustard)
4 (2-ounce) slices country bread (used dark wheat bread)
Cooking spray
1 cup thinly sliced peeled Ambrosia or Fuji apple (about 1/3 pound)
1/4 cup prechopped onion
2 1/2 cups bagged prewashed spinach
2 cups shredded skinless, boneless rotisserie chicken breast (about 12 ounces)
4 (1-ounce) Muenster cheese slices
1. Preheat broiler.
2. Combine preserves and mustard in a small bowl; stir with a whisk. Spread 1 side of each bread slice with 2 teaspoons mustard mixture. Place bread slices, mustard mixture side up, on a baking sheet coated with cooking spray.
3. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add apple and onion to pan; cook 3 minutes or until tender, stirring occasionally. Add spinach; cook 1 minute or until spinach begins to wilt. Layer each of 4 bread slices with 1/4 cup spinach mixture, 1/2 cup chicken, and 1 cheese slice. Place sandwiches on a baking sheet coated with cooking spray; broil 1 1/2 minutes until cheese is bubbly. Remove from heat, and serve immediately.
4 servings (serving size: 1 sandwhich)
Nutritional Information
CALORIES 440(27% from fat); FAT 13.2g (sat 6.3g,mono 3.8g,poly 1.4g); IRON 3.6mg; CHOLESTEROL 100mg; CALCIUM 286mg; CARBOHYDRATE 40g; SODIUM 750mg; PROTEIN 38.7g; FIBER 2.4g


chimes said...

These look totally delicious!

Joelen said...

What a great recipe! It looks delicious and the flavors sound so well paired!