Post by MarieAlice on May 16, 2003 4:38:03 GMT -6
Raspberry Chicken Sandwiches
1 cup chili sauce
3/4 cup raspberry preserves
2 TBS red wine vinegar or cider vinegar
1 TBS Dijon mustard
6 boneless skinless chicken breast halves
2 TBS plus 1/2 cup vegetable oil, divided
1/2 tsp salt
1/4 tsp pepper
24 slices French Bread
12 slices Meunster cheese, halved
shredded lettuce
Coat grill rack with nonstick cooking spray before starting the grill. In a small saucepan combine the first four ingredients. Brint to a boil Reduce heat; simmer, uncovered, for 2 minutes. Set aside one cup for serving and remaining sauce for basting. Flatten chicken breasts to 1/4 inch thickness. Cut in half widthwise; place in a large resealable plastic bag. Add 2 TBS oil, salt and pepper. Seal bag and turn to coat. Brush remaining oil over both sides of bread. Remove chicken from bag and grill, uncovered over medium heat for 5 to 7 minutes or until juices run clear, basting frequently with raspberry sauce. Remove and keep warm. Grill bread uncovered, for 1 to 2 minutes or until lightly browned on one side. Turn and grill 1 to 2 minutes longer or until bottom of bread is toasted. Put a slice of cheese on 12 slices and let melt slightly. Place a piece of chicken, lettuce and reserved raspberry sauce over cheese; top with remaining bread. Serves 12.
1 cup chili sauce
3/4 cup raspberry preserves
2 TBS red wine vinegar or cider vinegar
1 TBS Dijon mustard
6 boneless skinless chicken breast halves
2 TBS plus 1/2 cup vegetable oil, divided
1/2 tsp salt
1/4 tsp pepper
24 slices French Bread
12 slices Meunster cheese, halved
shredded lettuce
Coat grill rack with nonstick cooking spray before starting the grill. In a small saucepan combine the first four ingredients. Brint to a boil Reduce heat; simmer, uncovered, for 2 minutes. Set aside one cup for serving and remaining sauce for basting. Flatten chicken breasts to 1/4 inch thickness. Cut in half widthwise; place in a large resealable plastic bag. Add 2 TBS oil, salt and pepper. Seal bag and turn to coat. Brush remaining oil over both sides of bread. Remove chicken from bag and grill, uncovered over medium heat for 5 to 7 minutes or until juices run clear, basting frequently with raspberry sauce. Remove and keep warm. Grill bread uncovered, for 1 to 2 minutes or until lightly browned on one side. Turn and grill 1 to 2 minutes longer or until bottom of bread is toasted. Put a slice of cheese on 12 slices and let melt slightly. Place a piece of chicken, lettuce and reserved raspberry sauce over cheese; top with remaining bread. Serves 12.