Harvest Chicken Sandwich

• 3 cups KRAFT Honey Dijon Dressing, divided
• 1-1/2 tsp. salt
• 1-1/2 tsp. freshly ground black pepper
• 24 each boneless skinless chicken breasts (4 oz. each)
• 6 each baguettes (20 inch), cut in half lengthwise, then crosswise into quarters
• 48 slices KRAFT CHEDASHARP Pasteurized Process American Cheese Slices
• 6 small red onions, each cut into 8 thin slices
• 6 each red or green apples, each cut into 16 thin slices Safeway 1 lb For $0.99 thru 02/09
• 3 cups pecan halves, toasted, coarsely chopped

1. Combine 1-1/2 cups of the dressing (or 1/4 cup of the dressing for trial recipe), the salt and pepper; pour evenly over chicken in non-reactive dish.
2. Cover; marinate in refrigerator at least 4 hours or overnight.
3. Drain chicken; discard marinade.
4. Grill chicken on medium-high heat until cooked through (170F), turning once.
5. Spread cut side of each baguette piece with 1/2 Tbsp.
6. of the remaining dressing.
7. Place 2 cheese slices, 1 chicken breast, 2 onion slices and 4 apple slices on bottom half of each baguette piece; sprinkle with 2 Tbsp.
8. of the pecans.
9. Cover with top half of baguette piece.

honey, salt, freshly ground black pepper, chicken breasts, baguettes, chedasharp, red onions, red, pecan halves

Taken from www.kraftrecipes.com/recipes/harvest-chicken-sandwich-97698.aspx (may not work)