Grilled Chicken Sandwich with Apricot Sauce

Prep Time: 5 Minutes
Cook Time: 15 Minutes
Difficulty: Easy
Servings: 2

Ingredients
2 whole Boneless, Skinless Chicken Breasts, Pounded To Even Out Thickness
Sliced Sourdough Or Other Crusty Bread
Apricot Preserves
Mayonnaise
Dijon Mustard
Cayenne Pepper (Optional)
Baby Spinach
Red Onion, Sliced Thinly
Preparation Instructions
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.
Serve with kettle-cooked potato chips.

http://thepioneerwoman.com/cooking/2010/05/grilled-chicken-sandwich-with-apricot-sauce/

Apricot Bars

1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups oats
1 cup packed brown sugar
1 3/4 sticks (regular, salted) butter, cut into pieces
1 10-12 ounce jar Apricot Preserves

Mix all ingredients except Apricot Preserves. Press one half of the mixture into a buttered 8″ square (or small rectangular) pan. Spread with a 10-12 ounce jar of apricot preserves. Sprinkle second half of mixture over the top and pat lightly. Bake at 350 for 30 - 40 minutes or until light brown. Let cool completely, then cut into squares. Eat as many as you want because they don't have any chocolate in them and therefore, they're totally healthy and non-caloric.

http://thepioneerwoman.com/cooking/2008/05/apricot-bars-are-they-for-breakfastor-dessert/