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1
Marinated Chicken: Mix mustard and preserves in shallow non-reactive pan.
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2
Add chicken; turn to evenly coat both sides of each breast.
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3
Refrigerate 1 hour to marinate.
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4
Remove chicken from marinade; discard marinade.
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5
Cook chicken in skillet sprayed with cooking spray on medium heat 4 to 5 min.
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6
on each side or until done (165 degrees F).
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7
Cut each breast into 1/2-inch-thick slices.
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8
Refrigerate until ready to use.
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9
Apricot Dressing: Mix ingredients until well blended.
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10
Refrigerate until ready to use.
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11
For each serving: Top each of 2 toast slices with 1 Tbsp.
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12
Apricot Dressing, 1 ham slice, 2 oz.
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13
chicken, 2-1/2 Tbsp.
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14
onions and 1 cheese slice.
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15
Bake in 375 degrees F standard oven 10 min.
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16
or until cheese is melted.
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17
Arrange 2 lettuce leaves, 2 tomato slices and 4 apricots on serving plate; drizzle with 1/4 cup of the remaining Apricot Dressing.
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18
Serve with tartines on the side.
