Open-Faced Chicken Sandwiches With Apricot Dijon Spread

Submitted by SusieQusie

"Uses deli rotisserie chicken. Cooking Light - September 2008"

 

• Ready In: 20mins
• Ingredients: 8
• Serves: 4

ingredients

• 4 teaspoons apricot preserves
• 4 teaspoons Dijon mustard
• 4 slices bread, hearty country type
• 1 cup thinly sliced apple, peeled (Ambrosia or Fuji )
• 1⁄4 cup chopped onion
• 2 1⁄2 cups fresh spinach leaves
• 2 cups shredded rotisserie cooked chicken breasts
• 4 slices muenster cheese

directions

1. Preheat broiler.
2. Combine preserves and mustard. Spread 1 side of each bread slice with 2 teaspoons of mustard mixture. Place bread slices with mustard side up on a baking sheet.
3. Heat a large skillet over medium high heat. Coat skillet with cooking spray. Saute apples and onions for 3 minutes or until tender.
4. Add spinach; cook 1 minute or until spinach wilts.
5. Layer each of the 4 bread slices with 1/4 cup spinach-apple mixture, 1/2 cup shredded chicken and 1 cheese slice.
6. Broil 1 1/2 minutes or until cheese is bubbly. Remove from heat and serve immediately.