Try our Bruschetta!
2 Large Chicken Breasts
12 Slices Jenny Lee Cranberry Cinnamon Swirl Bread
12 Slices Sharp Cheddar Cheese
16 Ounces Shredded Cabbage
1 Granny Smith Apple, Cored and Thinly Sliced
1/4 Cup Mayonnaise
1-2 Tbsp. Cider Vinegar
1 Tbsp. Lemon Juice
1 Tbsp. Poppy Seeds
1-1/2 Tsp. Sugar
1/2 Tbsp. Celery Seeds
1/2 Tsp. Salt
Cranberry Chipotle Barbecue Sauce
1/2 Cup Canned Whole Cranberry Sauce
1/4 Cup Ketchup
2 Tbsp. Molasses
1 Tbsp. Cider Vinegar
1/4 Tsp. Chili Powder
1/4 Tsp. Pepper
1/4 Tsp. Onion Powder
1/2 Tsp. Ground Chipotle Pepper
1/4 Tsp. Dried Thyme
Add all the apple slaw ingredients to a large bowl and mix until well combines. Add additional sugar, vinegar, and salt to taste. Set aside.
Bring a small pot of water to a boil. Add the chicken breasts and boil for 15-20 minutes until cooked through. Let cool and set aside.
Whisk together the barbecue sauce ingredients in a small saucepan. Bring to a gentle simmer and let cook for 2-3 minutes until slightly thick.
In a medium-sized mixing bowl, shred the cooked chicken breasts. Add the cranberry chipotle barbecue sauce and mix well.
When ready to serve, lay the bread in a single layer on a baking sheet. Top with sliced cheddar and broil until melted (approximately 1-2 minutes).
Top the cheesy bread with approximately 1/4 cup of cranberry-chipotle chicken followed by the apple poppy seed slaw. Serve immediately.
The tartness from the cranberries, the spiciness from the chipotle powder, and the sweetness from the cinnamon-sugar crust work together to create a truly outstanding dish. Download the recipe card.
Copyright 5 Generation Bakers 2017
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