Chicken, Cheddar and Apricot Melt



  • 2 tbsp. white-wine vinegar
  • 1/4 cup olive oil
  • 2 tbsp. Dijon mustard
  • 2 cloves garlic, chopped
  • 1 tsp. salt
  • 1/4 tsp. ground pepper
  • 2 lb. boneless, skinless chicken breast halves, split horizontally
  • 1 baguette (about 20 inches), split horizontally, then cut in half
  • 1/4 cup apricot preserves
  • 4 oz. thinly sliced deli ham
  • 4 oz. white cheddar cheese, grated (1 cup)


  1. Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil. In a shallow dish or resealable plastic bag, combine vinegar, oil, mustard, garlic, 1 tsp. salt and 1/4 tsp. pepper; add chicken, and turn to coast. Marinate in refrigerator for up to 24 hours.
  2. Lift chicken from marinade, and place on prepared baking sheet; broil until opaque throughout. Tranfer chicken to a work surface; discard pan juices from baking sheet.
  3. Place baguette pieces on baking sheet, cut side up; dividing evenly, spread with apricot preserves, and layer with chicken, ham, and then cheese. Broil until cheese is melted, 4 to 6 minutes.
This recipe can be part of a well balanced food plan. Any alterations made during preparation are at the discretion of the chef and are not included in the nutritional analysis provided, nor supported by the BestHealth team.