Raspberry Chicken Sandwiches

• 1 cup seedless red raspberry jam
• 2 tablespoons red wine vinegar
• 1 cup chili sauce
• 1 tablespoon Dijon mustard
• 6 boneless skinless chicken breast halves
• 2 tablespoons olive oil
• 12 cup olive oil
• 12 teaspoon salt
• 14 teaspoon pepper
• 12 slices swiss cheese
• 24 slices French bread
• shredded lettuce

1. In a small saucepan, combine the first four ingredients.
2. Bring to boil, reduce heat and simmer, uncovered for 2 minutes.
3. Set aside 1 cup for serving and remaining for basting.
4. Coat grill rack with nonstick spray and heat grill.
5. Flatten chicken breasts to 1/4 inch thick.
6. Cut in in half width wise; place in large ziplock bag.
7. Add 2 tbsp of olive oil, salt and pepper.
8. Seal bag and turn to coat; brush remaining oil on both sides of bread.
9. Grill chicken, uncovered, over medium heat for 5-7 minutes on each side, basting frequently with raspberry sauce.
10. Remove and keep warm.
11. Grill bread, uncovered, for 1-2 minutes or until lightly brown on one side.
12. Turn and top half of the bread with a slice of cheese.
13. Grill 1-2 minutes longer or until bottom of bread is toasted.
14. Place a piece of chicken, lettuce and reserved raspberry sauce on half of bread slices; top with remaining bread.
15. Enjoy!

seedless red raspberry, red wine vinegar, chili sauce, mustard, chicken, olive oil, olive oil, salt, pepper, swiss cheese, bread, shredded lettuce

Taken from www.food.com/recipe/raspberry-chicken-sandwiches-213576 (may not work)