Apricot-and-Cheddar Chicken Melt

Apricot-and-Cheddar Chicken Melt (Adapted from Everyday Food)

1/4 cup white-wine vinegar
2 tablespoons Dijon mustard
2 garlic cloves, chopped
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
16 ounces boneless, skinless chicken breasts, split horizontally
1 baguette, split horizontally, then cut in half
1/4 cup apricot preserves
4 ounces thinly sliced deli ham
4 ounces shredded sharp white cheddar cheese

Preheat broiler

In a shallow dish whisk together vinegar, mustard, garlic, salt and pepper. Add chicken breasts, turning to coat, and cover - let sit at room temperature at least 10 minutes to marinate. Or you can be like me and do the same thing in a ziploc bag for less clean-up!

Remove chicken from the marinade and place on a baking sheet lined with foil and lightly sprayed with nonstick spray. Broil chicken (without turning) until completely cooked through, about 4 to 6 minutes. Carefully move chicken to a plate. Discard foil.

Place sliced baguette on the baking sheet, cut side up. Evenly spread each piece with the apricot preserves. Layer each piece with the chicken halves (2 split breasts per piece in a single layer), ham and finally the cheese. Place back under the broiler and cook until the cheese has melted, 3 to 6 minutes.

Makes 4 servings.

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