Raspberry Chicken Sandwich

1 cup chili sauce
3/4 cup raspberry preserves
2 TB red wine vinegar
1 TB Dijon mustard
6 boneless skinless chicken breast halves, 5 oz. ea.
2 TB oil
1/2 tsp. salt
1/4 tsp. pepper
6 sandwich buns
6 slices Muenster cheese

Flatten chicken breasts to 1/4-in. thickness. Place in a large resealable plastic bag. Add oil, salt and pepper. Seal bag and turn to coat.

In a small saucepan, combine the first four ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes.

Coat grill rack with nonstick cooking spray before starting the grill. Grill chicken, uncovered, over medium heat for 5-7 minutes on each side or until the juices run clear. Baste frequently with raspberry sauce, if you like.

Place a cheese slice on half of each bun. Broil under low heat until melted. Place chicken on cheesy half of bun, sprinkle with lettuce, if desired, and top with remaining bun half.

Recipe adapted from Taste of Home.

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