Raspberry Chicken Sandwiches |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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The raspberry barbecue sauce makes my grilled chicken sandwiches special, writes Kelly Thornberry of LaPorte, Indiana. I also use this sauce on meatballs, chicken wings and pork chops. Ingredients:
1 cup chili sauce |
3/4 cup raspberry preserves |
2 tablespoons red wine vinegar |
1 tablespoon dijon mustard |
6 boneless skinless chicken breast halves (4 ounces each) |
2 tablespoons plus 1/2 cup olive oil, divided |
1/2 teaspoon salt |
1/4 teaspoon pepper |
24 slices french bread (1/2 inch thick) |
12 slices muenster cheese, halved |
shredded lettuce |
Directions:
1. In a small saucepan, combine the first four ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Set aside 1 cup for serving and remaining sauce for basting.
2. Flatten chicken breasts to 1/4-in. thickness. Cut in half widthwise; place in a large resealable plastic bag. Add 2 tablespoons oil, salt and pepper. Seal bag and turn to coat. brush remaining oil over both sides of bread.
3. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, uncovered, over medium heat for 5-7 minutes on each side or until no longer pink, basting frequently with raspberry sauce. Remove and keep warm.
4. Grill bread, uncovered, for 1-2 minutes or until lightly browned on one side. Turn and top each piece of bread with a slice of cheese. Grill 1-2 minutes longer or until bottom of bread is toasted. Place a piece of chicken, lettuce and reserved raspberry sauce on half of bread slices; top with remaining bread. Yield: 12 servings.
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