Open-Faced Apricot-Chipotle Chicken Club |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Serve with Snap Pea and Radish Sauté. Ingredients:
4 (2-ounce) slices country-style wheat bread |
8 (1/2-ounce) slices reduced-fat cheddar cheese |
2 1/2 tablespoons apricot preserves |
2 tablespoons canola mayonnaise |
2 1/4 teaspoons chopped chipotle chiles, canned in adobo sauce |
4 green leaf lettuce leaves |
1 1/2 cups shredded skinless, boneless rotisserie chicken breast |
2 center-cut bacon slices, cooked and crumbled |
snap pea and radish saut |
Directions:
1. Preheat broiler to high.
2. Arrange bread in a single layer on a baking sheet. Broil 1 minute on each side or until lightly toasted.
3. Place 2 cheese slices on each bread slice. Broil 1 minute or until cheese melts. Remove from oven.
4. Combine preserves, mayonnaise, and chipotle in a small bowl. Top each bread slice, cheese side up, with about 1 tablespoon preserves mixture, 1 lettuce leaf, and about 1/3 cup chicken. Sprinkle bacon evenly over servings.
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