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

Lisa Richardson, Glendale, CA
Recipe by Cooking Light June 2006

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Yield:
4 servings (serving size: 1 sandwich)
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Ingredients

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Directions

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  • Prepare grill.

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  • 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.

Nutrition Facts

323 calories; calories from fat 15%; fat 5.3g; saturated fat 1.1g; mono fat 1.4g; poly fat 2.1g; protein 42.3g; carbohydrates 25.2g; fiber 1.7g; cholesterol 101mg; iron 2.9mg; sodium 622mg; calcium 70mg.
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