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
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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. smoked chicken, 2 tablespoons chutney, and 2 spinach leaves.
  5. 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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