Ingredients for Sandwiches Of Rosemary Fig Chutney And Smoked Chicken Breast
- Smoked Chicken Breast
- Sourdough Bread
- Fresh Spinach Leaves
- Dried Fig
- Red Wine
- Water
- 1/4 cup honey
- Dried Rosemary
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How to Make Sandwiches Of Rosemary Fig Chutney And Smoked Chicken Breast
- In a small heavy saucepan, combine 1 cup dried figs, 1/2 cup red wine vinegar, 1/4 cup honey, 1/4 cup chopped fresh rosemary, 1/4 teaspoon ground cloves, and a pinch of salt.
- Bring the mixture to a simmer over low heat, cover, and cook for 30 minutes, stirring occasionally.
- Remove the lid and continue to simmer, stirring frequently, until the liquid evaporates and the chutney thickens to a spreadable consistency (about 10-15 minutes).
- Remove from heat and let the chutney cool completely to room temperature.
- To assemble each sandwich, layer 1/4 lb of smoked chicken breast, 2 tablespoons of the cooled chutney, and 2 large spinach leaves on your choice of bread.
- Enjoy immediately or refrigerate for later. Makes approximately 10 servings of chutney, enough for 10 sandwiches.
Nutrition Information (Approximate per serving)
Sodium
78 g
Sugar
143g
Fat
19g
Carbs
36g
