Apricot Dijon Chicken Sandwiches Recipes

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GRILLED CHICKEN SANDWICH WITH APRICOT SAUCE RECIPE - (2.5/5)



Grilled Chicken Sandwich with Apricot Sauce Recipe - (2.5/5) image

Provided by Foodiewife

Number Of Ingredients 8

2 whole chicken Breasts, boneless, skinless, pounded to even thickness
Sliced sourdough or crusty bread
Apricot Preserves
Mayonnaise
Dijon Mustard
Cayenne Pepper, optional
Baby Spinach (I used argula)
Red Onion, Sliced Thinly (I caramelized them)

Steps:

  • Season chicken breasts with salt and pepper. Drizzle with olive oil and grill until cooked all the way through. Wrap in plastic wrap and efrigerate until needed. Combine equal parts apricot preserves, Dijon mustard, and mayonnaise. Add cayenne to taste. Refrigerate until needed. To assemble, spread apricot sauce on two slices of bread. Add chicken breast, baby spinach, and red onion slices. Serve cold or drizzle with olive oil and brown on a panini grill. Notes: Definitely toast the bread, or it gets soggy. Cayenne is a must. I added lemon juice and honey to the sauce with amazing results. Enjoy!

CHICKEN APRICOT PANINI



Chicken Apricot Panini image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 9h5m

Yield 1 panini

Number Of Ingredients 16

2 tablespoons apricot preserves
2 tablespoons mayonnaise
1 piece Perfect Grilled Chicken (thawed if frozen), recipe follows
2 slices good, thick sourdough bread
2 slices provolone cheese
4 fresh sage leaves
1/4 red onion, sliced very thin
2 tablespoons butter, softened
2 cups olive oil
6 tablespoons honey
3 heaping tablespoons Dijon mustard
1 tablespoon salt
2 teaspoons ground thyme
2 teaspoons ground oregano
Juice of 12 lemons
24 boneless, skinless chicken breasts

Steps:

  • In a small bowl, add the apricot preserves and mayonnaise and stir to combine. Slice the Perfect Grilled Chicken into strips.
  • To build the sandwich, spread both slices of bread with the apricot-mayonnaise spread. On one half, lay a slice of cheese, the chicken strips, sage, red onion slices and the second slice of cheese. Put on the top piece of bread and spread softened butter on both sides of the sandwich.
  • Grill the sandwich in a hot panini maker until golden and crisp. (If you do not have a panini maker, you can grill the sandwich in a skillet, laying another heavy skillet on top of the sandwich to press it together. Turn to grill the other side in the same way.)
  • Mix together the olive oil, honey, mustard, salt, thyme, oregano and lemon juice in a large shallow container.
  • Pound the chicken breasts to uniform thickness and add them to the marinade. Cover and marinate in the fridge for at least 8 hours.
  • Heat a grill pan over medium-high heat. Grill the chicken in batches until golden brown on the first side, 4 to 5 minutes. Flip and cook until golden brown on the other side and cooked all the way through, another 4 to 5 minutes. Let the chicken cool.
  • Transfer the chicken to freezer bags individually and in pairs, so it's easy to defrost the exact amount you need.

CHICKEN WITH APRICOT DIJON MUSTARD



Chicken with Apricot Dijon Mustard image

Provided by Food Network

Time 17m

Yield 4 servings

Number Of Ingredients 6

1 Tbsp. Mrs. Dash® Garlic & Herb Seasoning Blend
1/2 cup apricot preserves
2 tsp. Dijon-style mustard
2 tsp. honey
1 tsp. vinegar
1 lb. boneless, skinless chicken breast halves

Steps:

  • 1.Combine all ingredients except chicken in small bowl; mix well. 2.Grill chicken 5 inches from heat for 12 to 15 minutes or until juices are clear when pierced, turning once and brushing frequently with prepared sauce. 3.Discard sauce after cooking.

APRICOT-DIJON-GLAZED CHICKEN



Apricot-Dijon-Glazed Chicken image

Apricot jam, honey, and Dijon mustard give these chicken thighs a sweet and tangy flavor, a fast weeknight dinner the family will love.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 50m

Number Of Ingredients 5

8 chicken thighs
Coarse salt and freshly ground pepper
1 jar (12 ounces) apricot jam
2 tablespoons honey
2 tablespoons Dijon mustard

Steps:

  • Preheat oven to 425 degrees. Rinse chicken thighs; pat dry, and transfer to a baking dish. Season well with salt and pepper; set aside.
  • Bring jam, honey, and mustard to a boil in a small saucepan over medium heat. Reduce heat to medium-low; simmer until thickened and reduced by half, about 15 minutes. Spoon apricot mixture over chicken thighs, spreading with back of spoon to coat evenly.
  • Bake chicken, basting with sauce from bottom of dish every 10 minutes, until juices run clear when chicken is pricked with a fork, about 30 minutes.

APRICOT-DIJON CHICKEN SANDWICHES



Apricot-Dijon Chicken Sandwiches image

Rotisserie chicken makes a simple and terrific sandwich, layered on ciabatta bread with a sweet mustard spread.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 10m

Yield 4

Number Of Ingredients 5

1 loaf ciabatta bread (12 oz)
1/4 cup Dijon mustard
1/4 cup apricot preserves
4 leaves Bibb or Boston lettuce
3/4 lb thinly sliced deli rotisserie chicken

Steps:

  • Cut loaf in half horizontally. In small bowl, mix mustard and preserves; spread over cut sides of bread.
  • On bread bottom, layer lettuce and chicken. Cover with bread top. Cut lengthwise down center, then cut crosswise in half into 4 sandwiches.

Nutrition Facts : Calories 400, Carbohydrate 50 g, Cholesterol 75 mg, Fiber 2 g, Protein 30 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1200 mg, Sugar 10 g, TransFat 0 g

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