Heymish Cooking: Chicken Sandwiches with Apricot Dijon Dressing

This was so yummy for dinner tonight. We all love, love, loved it. I hope you do too. I suggested Italian bread for this as that is what I used but any hearty bread or roll would work.

I'd like to thank my daughter, Tessa, for taking notes as I put this one together.

You'll need:
4 chicken breast halves, boneless, skinless.
White wine
1 tablespoon olive oil + more for brushing on the bread
1 tablespoon margarine or butter (I used parve margarine)
1 small onion, sliced thin
1 good handful mixed greens, arugula, lettuce, spinach...whatever you have on hand.
1 load Italian bread
2-3 cloves of garlic

For the dressing:
Apricot jelly or jam (I accidentally got preserves which worked fine but the dressing was chunky)
Dijon mustard

Pound the chicken breasts with a meat mallet. If you want them thinner you can cut them in half.
Marinate in enough wine to cover. Let sit for 10 to 30 minutes.
Meanwhile, stir together equal parts jelly and mustard. Set aside until needed.
Cut the bread lengthwise and open like a book.
Remove the inside of the bread and fight the temptation to eat it all.
Brush both halves with olive oil and sprinkle garlic over just the bottom half (we are making garlic bread).
Toast under the broiler until it is brown (be careful, it can burn easily).
Meanwhile, heat 1 tablespoon of oil and the margarine over medium-high heat in a pan large enough to hold all the chicken.
Add the garlic and stir as it lightly browns.
Add the chicken and cook about 5 minutes or so (depending on the thickness of the chicken) on each side.
Meanwhile, dress the side of the bread without garlic, with the apricot Dijon dressing.
Top the garlic side with the lettuce and the sliced onion.
When the chicken is done top the lettuce.
Close the sandwich and cut into servings.