Sandwiches of Rosemary Fig Chutney and Smoked Chicken Breast

• 1 lb organic shaved smoked chicken breast
• 8 slices of rosemary sourdough bread, thick slices, toasted
• 8 large fresh spinach leaves, washed, stems removed
• 1 cup dried fig, finely chopped
• 12 cup red wine
• 12 cup water
• 14 cup honey
• 2 teaspoons dried rosemary, crushed

1. In small heavy saucepan simmer all chutney ingredients over low heat, covered, for 30 minutes.
2. Uncover and simmer, stirring frequently, until liquid evaporates and mixture thickens.
3. Cool to room temperature.
4. Assemble each sandwich with 1/4 lb.
5. smoked chicken, 2 tablespoons chutney, and 2 spinach leaves.
6. The chutney recipe makes about 1 1/4 cups, or ten 2-Tablespoon servings.
7. Chutney will keep in fridge for two months, or it may be frozen in an airtight container for up to 6 months.

chicken, rosemary, fresh spinach leaves, red wine, water, honey, rosemary

Taken from www.food.com/recipe/sandwiches-of-rosemary-fig-chutney-and-smoked-chicken-breast-134721 (may not work)