Raspberry Chicken Sandwiches Recipe

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 Crisco® Extra Virgin Olive Oil or Canola 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

• Coat grill rack with cooking spray before starting the grill. 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.
• 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.
• Grill chicken, uncovered, over medium heat for 5-7 minutes on each side or until the juices run clear, basting frequently with raspberry sauce. Remove and keep warm.
• 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 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.

Raspberry Chicken Sandwiches published in Taste of Home October/November 2002, p8