Name: Grilled Chicken Sandwiches with Arugula and Chutney
Yield: 4 servings (serving size: 1 sandwich)
Ingredients: 4 (6-ounce) skinless, boneless chicken breast halves; ½ teaspoon salt; ½ 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

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.

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Grilled Chicken Sandwiches with Arugula and Chutney

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