Grilled Chicken and Gouda Melt Recipe

4

Ingredients

4 skinless, boneless chicken breast halves (1 to 1 1/4 lb. total)
1/4 cup apricot preserves
1 1/2 Tablespoon red wine vinegar
1 Tablespoon Dijon-style mustard
4 slices crusty whole grain bread or raisin-nut bread
6 ounces Gouda cheese, sliced
4 cups (3 oz.) arugula
1/4 red onion, thinly sliced

Preparation

Step 1

Heat grill to medium. Sprinkle chicken with salt and pepper. Grill chicken until tender and cooked through (170F), 12 to 15 minutes, turning once.

Heat oven to 375F. For dressing, in asmall bowl, stir together preserves, vinegar and mustard; set aside. Toast bread n toaster or oven. Arrange toast on a baking sheet. Place cheese on top of toast and top with chicken. Bake until cheese starts to melt, about 4 minutes.

Meanwhile, in a medium bowl, combine arugula and onion. Drizzle with some of the dressing; toss to coat. Place sandwiches on plates, top with arugula mixture and drizzle with remaining dressing.