Dijon Chicken Club with Cranberry-Mustard Mascarpone Spread

Dijon Chicken Club with Cranberry-Mustard Mascarpone Spread
24 sandwiches


Ingredients Weights Measures
Cranberry-Mustard Mascarpone Spread
cranberry juice - -
GREY POUPON Country Dijon Mustard - -
mascarpone - -
sun-dried tomatoes, minced - -
garlic, minced - -
fresh thyme, minced - -
chicken stock - -
dry white wine - -
soy sauce - -
GREY POUPON Country Dijon Mustard - -
boneless chicken breasts, pounded to 1/4-inch thickness - -
flour - -
panko bread crumbs - -
canola oil - -
pretzel sandwich rolls, split, toasted - -
arugula, fried until crisp - -
heirloom tomatoes, sliced, roasted - -
pancetta, thinly sliced, cooked until crisp - -
honey-glazed ham, thinly sliced - -


CRANBERRY-MUSTARD Mascarpone Spread: Cook juice in saucepan until reduced to about 1-1/2 cups (or until reduced to about 1 Tbsp. for trial recipe); cool. Mix juice with remaining ingredients. Refrigerate until ready to use.

COOK stock, wine and soy sauce in saucepan until reduced to syrup-like consistency, stirring occasionally. Stir in mustard.

FOR each serving: Coat 1 chicken breast with 3 Tbsp. flour; brush with about 3 Tbsp. mustard mixture, then dip in 1/4 cup bread crumbs, turning to evenly coat both sides of breast. Heat 2 Tbsp. oil in small skillet on medium-high heat. Add chicken; cook 4 to 5 min. or until done (165ºF), turning occasionally.

SPREAD about 3 Tbsp. Cranberry-Mustard Mascarpone Spread evenly onto cut sides of roll. Cover bottom half of roll with about 3/4 cup arugula, 2 tomato slices and 3/4 oz. pancetta; top with chicken, 2 oz. ham, additional 2 tomato slices, additional 3/4 oz. pancetta, additional 3/4 cup arugula and top of roll. Cut in half.

Kraft Kitchens Tips

Prepare using GREY POUPON Classic Dijon Mustard.
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