Apricot-Dijon Chicken Tartine

Apricot-Dijon Chicken Tartine
24 servings


Ingredients Weights Measures
Marinated Chicken
GREY POUPON Classic Dijon Mustard 3 lb. 1-1/2 qt.
apricot preserves 3 lb. 1-1/2 qt.
boneless skinless chicken breast 7.5 lb. 24 each
Apricot Dressing
GREY POUPON Classic Dijon Mustard 1.5 lb. 3 cups
KRAFT MAYO Real Mayonnaise 1.5 lb. 3 cups
apricot preserves 1.5 lb. 3 cups
ground red pepper (cayenne) - 2 tsp.
sourdough bread, sliced, toasted 4.5 lb. 48 slices
sliced cooked ham (0.5 oz. each) 1.5 lb. 48 slices
yellow onions, julienned, sauteed 3 lb. + 6 oz. 2 qt.
sliced Gruyere cheese (0.75 oz. each) 2.25 lb. 48 slices
Bibb lettuce leaves 2 lb. 48 each
tomatoes, each cut into 6 slices 3 lb. 8 each
dried apricots 12 oz. 96 each


MARINATED Chicken: Mix mustard and preserves in shallow non-reactive pan. Add chicken; turn to evenly coat both sides of each breast. Refrigerate 1 hour to marinate.

REMOVE chicken from marinade; discard marinade. Cook chicken in skillet sprayed with cooking spray on medium heat 4 to 5 min. on each side or until done (165ºF). Cut each breast into 1/2-inch-thick slices. Refrigerate until ready to use.

APRICOT Dressing: Mix ingredients until well blended. Refrigerate until ready to use.

FOR each serving: Top each of 2 toast slices with 1 Tbsp. Apricot Dressing, 1 ham slice, 2 oz. chicken, 2-1/2 Tbsp. onions and 1 cheese slice. Bake in 375ºF standard oven 10 min. or until cheese is melted. Arrange 2 lettuce leaves, 2 tomato slices and 4 apricots on serving plate; drizzle with 1/4 cup of the remaining Apricot Dressing. Serve with tartines on the side.

Kraft Kitchens Tips

Prepare using GREY POUPON Country Dijon Mustard.
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