Grilled Chicken Sandwiches With Arugula And Chutney
- 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
- 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.
skinless, salt, freshly ground black pepper, light mayonnaise, cooking spray, mango, bread, arugula
Taken from www.myrecipes.com/recipe/grilled-chicken-sandwiches-with-arugula-chutney (may not work)