Grilled Chicken Apricot Sandwich And Baby Birds.

Brenna caught a baby bird yesterday.

We think it was a robin.  It was hopping around in sad dejection, and out of the goodness of her heart, she decided to save it.

She loved it, and cuddled it, and taught it to sit on her shoulder.  Digging up worms isn’t a girly task by any means, but she did that too, and even broke them in pieces for the bird to eat, suffering through the worm guts all over her hands to take care of her new darling.

Then, last night, she tucked it into the cardboard box home she and Josiah had lovingly made for it, and bid it goodnight.

And a raccoon ate it.

She’d named it Pope John Paul the III.  P.J. for short.

This sandwich cures all sadness though.  Well, that is if food had healing qualities like that.

This is one of my ultimate favorites.  It’s good enough for company.  It’s good enough for your mother.  It’ll even impress your mother-in-law, and that can be important.

Start with chicken breasts, and fillet them.  I thirded them… if that makes any sense…  they were pretty thick.  If you wanted an easier route, you could always just get chicken tenderloin at the store…  but you work with what you got.

Season well with your favorite seasoning, I like Lawrys for this, and set in a pre-heated cast iron skillet to grill.

Or if you’re a grilling master, go ahead and toss them on the grill.

Get em nice and slightly browned.  You don’t want to over cook them, but you do want them cooked through.

Meanwhile slice up your bread,  and your onions, and your cheese if you haven’t bought pre-sliced. And wash your spinach.

(You have to imagine the onions and the cheese.  And the spinach…  sorry.)

Then you tackle the secret to this whole thing.

The spread.

I see you looking at me funny, but you have to trust me on this.  It’s amazing.

Mix equal parts of the mayonnaise, apricot jam, and mustard together with a sprinkling of chives on top.

Then we get to put the whole thing together!!!

Sourdough bread.

Generous amount of spread.

Onion.

Chicken.

Colby Jack cheese.

Spinach.

And your last slice of bread with olive oil drizzled over the top.

Grill.

If you’re me, grill for a LOT of people.

Then eat.  You deserve it.  And even your kids will think it’s cool.

Recipe adapted from the Pioneer Woman’s Blog.

Sourdough Bread sliced

fresh spinach

chicken

chicken seasoning

sliced onions

sliced cheese (Colby Jack is best)

Apricot spread:

1/4 cup apricot jam

1/4 cup mayonnaise

1/4 cup mustard

1 tbsp chives

Mix apricot spread and set aside.

Grill chicken over medium heat with your favorite seasoning.  When cooked, set aside.

Assembling sandwich:

Spoon generous amount of apricot mixture onto bread.  Top with onions, chicken, cheese, spinach, and last slice of bread. Drizzle bread with olive oil and grill in a Panini maker, or cast iron skillet till warmed through, and bread is nicely browned.

Serve with fruit salad and chips.

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About Tabi

I love the simple things in life, like, wearing skirts and going barefoot. Cooking glorious meals to feed friends and family. Trying to find healthy food at the grocery store on a limited budget. Spinning wool, (yes that's from sheep and goats and llamas), crocheting, and weaving. Picking fresh produce out of a garden, pouring real maple syrup over pancakes, and making a warm and loving home for my family. However, I don't use only whole wheat flour. I do not take reusable grocery bags to the store with me. I indulge in boxed meals when I must. I prefer sugar to honey. I do not shop at Whole Foods, Trader Joes, or Earth Fare except on very special occasions when I have extravagant amounts of money to spend. I HATE cloth diapers. I believe in breastfeeding babies, but not until they're five. I buy pre-made baby food. Somewhere in all this, I want to find the balance between the fanatical and the uncaring. Somehow, I hope to settle on doable.
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