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: 50 mins
• 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

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.