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Thursday, March 5, 2009


4 small boneless skinless chicken breasts
1 tbs Dijon mustard
1 1/2 tbs red wine vinegar
1/2 cup apricot preserves
4 slices crusty whole grain bread or raisin nut bread
6 oz gouda cheese, sliced
4 cups arugula (greens)
1/2 red onion, thinly sliced

1. Season chicken with salt and pepper and oil, grill until completely cooked.
2. Heat oven to 375 degrees. Stir together mustard, vinegar and preserves, season with salt and pepper, set aside. Toast bread in toaster or oven. On a baking sheet, arrange cheese on toast and place one piece of chicken on top. Cook in oven until cheese begins to melt.
3. Combine arugula and onion and toss with some of the dressing. Place sandwiches on plates, top with salad and drizzle with dressing. MAKES 4 MELTS.

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