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Raspberry Chicken Sandwiches Recipe Taste of Home 1 cup chili sauce 3/4 cup raspberry preserves (I just use seedless jam.) 2 tablespoons red wine vinegar 1 tablespoon Dijon mustard 6 boneless skinless chicken breast halves 2 tablespoons plus 1/2 cup olive oil, divided 1/2 teaspoon salt 1/4 teaspoon pepper 24 slices French bread (1/2-inch thick) or a baguette sliced into 4- to 6-inch lengths. I've used sourdough with good results, too. 12 slices Muenster cheese, halved shredded lettuce Coat grill pan with nonstick cooking spray before starting the heat. In a small saucepan, combine the chili sauce, jam, vinegar and mustard. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Set aside 1 cup for serving and remaining sauce for basting. Cut each chicken breast half in two lengthwise -- to make them thinner (they'll cook faster and it beats, well, beating them to 1/4-inch thickness.) Place in a large resealable plastic bag. Add 2 tablespoons oil, salt and pepper. Seal b