Dijon Chicken Club with Cranberry-Mustard Mascarpone Spread

• Cranberry-Mustard Mascarpone Spread
• 3 qt. cranberry juice
• 2-1/4 cups GREY POUPON Country Dijon Mustard
• 1-1/2 cups mascarpone
• 48 each sun-dried tomatoes, minced
• 12 cloves garlic, minced
• 1 Tbsp. fresh thyme, minced
• Chicken King Sooper's 1 lb For $1.19 thru 02/09
• 3 qt. chicken stock
• 3 cups dry white wine
• 1-1/2 cups soy sauce
• 2-1/4 cups GREY POUPON Country Dijon Mustard
• 24 each boneless chicken breasts, pounded to 1/4-inch thickness
• 4-1/2 cups flour
• 1-1/2 qt. panko bread crumbs
• 3 cups canola oil
• Sandwiches
• 24 each pretzel sandwich rolls, split, toasted
• 3 gal. arugula, fried until crisp
• 96 slices heirloom tomatoes, sliced, roasted
• 96 slices pancetta, thinly sliced, cooked until crisp
• 96 slices honey-glazed ham, thinly sliced

1. Cranberry-Mustard Mascarpone Spread: Cook juice in saucepan until reduced to about 1-1/2 cups (or until reduced to about 1 Tbsp.
2. for trial recipe); cool.
3. Mix juice with remaining ingredients.
4. Refrigerate until ready to use.
5. Chicken: Cook stock, wine and soy sauce in saucepan until reduced to syrup-like consistency, stirring occasionally.
6. Stir in mustard.
7. For each serving: Coat 1 chicken breast with 3 Tbsp.
8. flour; brush with about 3 Tbsp.
9. mustard mixture, then dip in 1/4 cup bread crumbs, turning to evenly coat both sides of breast.
10. Heat 2 Tbsp.
11. oil in small skillet on medium-high heat.
12. Add chicken; cook 4 to 5 min.
13. or until done (165 degrees F), turning occasionally.
14. Spread about 3 Tbsp.
15. Cranberry-Mustard Mascarpone Spread evenly onto cut sides of roll.
16. Cover bottom half of roll with about 3/4 cup arugula, 2 tomato slices and 3/4 oz.
17. pancetta; top with chicken, 2 oz.
18. ham, additional 2 tomato slices, additional 3/4 oz.
19. pancetta, additional 3/4 cup arugula and top of roll.
20. Cut in half.

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Taken from www.kraftrecipes.com/recipes/dijon-chicken-club-cranberry-mustard-mascarpone-spread-127109.aspx (may not work)