Grilled Chicken Sandwiches with Arugula and Chutney

recipe
"The sweet chutney in this sandwich contrasts well with the peppery arugula." -Lisa Richardson, Glendale, CA

Yield:

4 servings (serving size: 1 sandwich)

Recipe from

Cooking Light

Nutritional Information

Calories 323
Caloriesfromfat 15 %
Fat 5.3 g
Satfat 1.1 g
Monofat 1.4 g
Polyfat 2.1 g
Protein 42.3 g
Carbohydrate 25.2 g
Fiber 1.7 g
Cholesterol 101 mg
Iron 2.9 mg
Sodium 622 mg
Calcium 70 mg

Ingredients

4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons light mayonnaise, divided
Cooking spray
6 tablespoons mango chutney, divided
4 (1-ounce) slices sourdough bread
2 cups trimmed arugula

Preparation

Prepare grill.

Sprinkle chicken with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Coat both sides of each chicken breast half with 1 1/2 teaspoons mayonnaise. Place chicken on grill rack coated with cooking spray. Grill for 3 minutes on each side or until done. Brush 1 1/2 teaspoons chutney over each chicken breast half. Place bread slices on grill rack, and grill for 1 minute on each side or until golden. Spread 1 tablespoon chutney onto each of 4 bread slices, and top each serving with 1/2 cup arugula and 1 chicken breast half.

Lisa Richardson, Glendale, CA,

Cooking Light

June 2006
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