Apricot-Dijon Chicken Tartine

• Marinated Chicken
• 1-1/2 qt. GREY POUPON Classic Dijon Mustard
• 1-1/2 qt. apricot preserves
• 24 each boneless skinless chicken breast
• Apricot Dressing
• 3 cups GREY POUPON Classic Dijon Mustard
• 3 cups KRAFT MAYO Real Mayonnaise
• 3 cups apricot preserves
• 2 tsp. ground red pepper (cayenne)
• Assembly
• 48 slices sourdough bread, sliced, toasted
• 48 slices sliced cooked ham (0.5 oz. each)
• 2 qt. yellow onions, julienned, sauteed King Sooper's 1 lb For $0.99 thru 02/09
• 48 slices sliced Gruyere cheese (0.75 oz. each)
• 48 each Bibb lettuce leaves
• 8 each tomatoes, each cut into 6 slices Safeway 1 lb For $1.29 thru 02/09
• 96 each dried apricots

1. Marinated Chicken: Mix mustard and preserves in shallow non-reactive pan.
2. Add chicken; turn to evenly coat both sides of each breast.
3. Refrigerate 1 hour to marinate.
4. Remove chicken from marinade; discard marinade.
5. Cook chicken in skillet sprayed with cooking spray on medium heat 4 to 5 min.
6. on each side or until done (165 degrees F).
7. Cut each breast into 1/2-inch-thick slices.
8. Refrigerate until ready to use.
9. Apricot Dressing: Mix ingredients until well blended.
10. Refrigerate until ready to use.
11. For each serving: Top each of 2 toast slices with 1 Tbsp.
12. Apricot Dressing, 1 ham slice, 2 oz.
13. chicken, 2-1/2 Tbsp.
14. onions and 1 cheese slice.
15. Bake in 375 degrees F standard oven 10 min.
16. or until cheese is melted.
17. Arrange 2 lettuce leaves, 2 tomato slices and 4 apricots on serving plate; drizzle with 1/4 cup of the remaining Apricot Dressing.
18. Serve with tartines on the side.

chicken, poupon, apricot preserves, chicken breast, apricot dressing, poupon, mayo, apricot preserves, ground red pepper, bread, ham, yellow onions, gruyere cheese, bibb lettuce leaves, tomatoes, apricots

Taken from www.kraftrecipes.com/recipes/apricot-dijon-chicken-tartine-127110.aspx (may not work)