Sandwiches Of Rosemary Fig Chutney And Smoked Chicken Breast

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 lb organic shaved smoked chicken breast
• 8 slices of rosemary sourdough bread, thick slices, toasted
• 8 large fresh spinach leaves, washed, stems removed
• 1 cup dried fig, finely chopped
• 1/2 cup red wine
• 1/2 cup water
• 1/4 cup honey
• 2 teaspoons dried rosemary, crushed

Recipe

• 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.