Apricot and Cheddar Chicken Melt
Apricot and Cheddar Chicken Melt
Nutrition Facts
2
634.57
155.10
16.51g
25.41%
6.40g
32.01%
145.00mg
48.33%
2,115.31mg
88.14%
395.65mg
11.30%
60.08g
20.03%
2.07g
8.26%
3.51g
63.11g
126.22%
7.00%
0.83%
30.34%
19.35%
0.01%
1.31%
47.2%
29.12%
116.06%
14.09%
42.95%
41.01%
8%
32.25%
10.15%
9.14%
55.31%
3.30%
2.63%
Ingredients
- 1/2 c Cheddar Cheese
- 2 tbsp White Wine Vinegar
- 1 tbsp Dijon Mustard
- 1 clove Garlic
- 2 Chicken Breasts
- 1 Baguette
- 2 tbsp Apricot Preserve
- 2 oz Deli Ham
- 1/2 tsp Salt
- 1 pinch Black Pepper
Heat the broiler with the rack set 4 inches from the heat. Line a rimmed baking sheet with aluminum foil.
Split baguette horizontally.
In a shallow dish or plastic bag, combine vinegar, mustard, garlic, salt and pepper; add chicken and turn to coat. Marinate at room temperature for 10 minutes (or cover and refrigerate in marinade up to 24 hours).
Lift chicken from marinade and place on prepared baking sheet; broil (without turning) until opaque throughout, 4 to 6 minutes.
Transfer chicken to a work surface; discard pan juices from baking sheet.<
Place baguette pieces on baking sheet, cut side up; dividing evenly, spread with apricot preserves and layer with chicken, ham, and cheese. Broil until cheese is melted, 4 to 6 minutes.
Split baguette horizontally.
In a shallow dish or plastic bag, combine vinegar, mustard, garlic, salt and pepper; add chicken and turn to coat. Marinate at room temperature for 10 minutes (or cover and refrigerate in marinade up to 24 hours).
Lift chicken from marinade and place on prepared baking sheet; broil (without turning) until opaque throughout, 4 to 6 minutes.
Transfer chicken to a work surface; discard pan juices from baking sheet.<
Place baguette pieces on baking sheet, cut side up; dividing evenly, spread with apricot preserves and layer with chicken, ham, and cheese. Broil until cheese is melted, 4 to 6 minutes.