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Grilled Chicken Sandwich with Apricot Sauce

2 whole Boneless, Skinless Chicken Breasts, Pounded To Even Out Thickness
Sliced Sourdough Or Other Crusty Bread
Apricot Preserves
Dijon Mustard
Cayenne Pepper (Optional)
Baby Spinach
Red Onion, Sliced Thinly


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.

Source: tastykitchen.com