Grilled Chicken Sandwiches with Arugula and Chutney |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The sweet chutney in this sandwich contrasts well with the peppery arugula. -Lisa Richardson, Glendale, CA 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 |
Directions:
1. Prepare grill.
2. 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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