Sandwiches of Rosemary Fig Chutney and Smoked Chicken Breast

Total Time
50mins
Prep 10 mins
Cook 40 mins

This is the latest Heather Van Vorous recipe that came to my inbox. I'm storing it here to try ASAP.

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.

Reviews

(1)
Most Helpful

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!!!

cookin' kayte December 31, 2007

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