Sandwiches of Rosemary Fig Chutney and Smoked Chicken Breast
"This is the latest Heather Van Vorous recipe that came to my inbox. I'm storing it here to try ASAP."
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 lb organic shaved smoked chicken breast
- 8 slices of rosemary sourdough bread, thick slices, toasted
- 8 large fresh spinach leaves, washed, stems removed
-
Chutney
- 1 cup dried fig, finely chopped
- 1⁄2 cup red wine
- 1⁄2 cup water
- 1⁄4 cup honey
- 2 teaspoons dried rosemary, crushed
directions
- In small heavy saucepan simmer all chutney ingredients over low heat, covered, for 30 minutes.
- Uncover and simmer, stirring frequently, until liquid evaporates and mixture thickens.
- Cool to room temperature.
- Assemble each sandwich with 1/4 lb. smoked chicken, 2 tablespoons chutney, and 2 spinach leaves.
- The chutney recipe makes about 1 1/4 cups, or ten 2-Tablespoon servings. Chutney will keep in fridge for two months, or it may be frozen in an airtight container for up to 6 months.
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Reviews
-
I tried this recipe about 2 years ago for a picnic lunch, and it was ABSOLUTELY OUTSTANDING!!! I've made it several times since then and I just can't get enough of it!!! What a great recipe, thanks for sharing Kree!!!
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I'm a real estate agent in the lovely city of Rochester, New York. That's not what I expected to do with my life. I got my bachelor's in psychology, my masters in literacy education, and I taught high school special education for two years. Then I discovered that helping people find the homes of their dreams was my real passion. I've been doing it for over two years now and still absolutely love my career.
Other than that, I have a very spoiled Border Collie mix named Bear that I adopted from a local shelter in spring '08. He's gorgeous and fun and brings me great joy. Now if only I could find a man like that... LOL!
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