Open-Face Chicken Capri Baguette

• 2 tablespoons nonfat mayonnaise
• 1 tablespoon Dijon mustard
• 1 1/2 teaspoons balsamic vinegar
• 1/2 teaspoon minced garlic (about 1 clove)
• 1 (16-inch) French baguette, split lengthwise
• 1 cup loosely packed fresh basil leaves
• 12 ounces boneless, skinless roasted chicken breast, sliced
• 1/2 cup very thinly sliced purple onion, separated into rings (about 1/2 small onion)
• 3 ounces thinly sliced part-skim mozzarella cheese

1. Combine first 4 ingredients in a small bowl, stirring well. Spread mayonnaise mixture evenly on cut sides of baguette halves. Arrange basil leaves over mayonnaise mixture. Layer chicken, onion, and cheese on top of basil. Broil 3 inches from heat (with electric oven door partially opened) 2 minutes or until cheese melts.
2. Cut each baguette half into 3 equal pieces. Serve immediately.

nonfat mayonnaise, mustard, balsamic vinegar, garlic, basil, chicken, very, mozzarella cheese

Taken from www.myrecipes.com/recipe/open-face-chicken-capri-baguette (may not work)