Chicken Bacon And Mango Chutney Sandwich Food

BACON-CHICKEN SANDWICHES

Steps:

• Flatten chicken to 1/2-in. thickness; sprinkle with salt and pepper. In a large skillet over medium heat, cook chicken in oil for 4-5 minutes on each side or until chicken juices run clear. Top each chicken breast half with a tomato and cheese slice; cover and cook for 2-3 minutes or until cheese is melted., Combine chutney and mayonnaise; spread over roll bottoms. Layer with spinach, chicken and bacon; replace tops.

CHICKEN, BACON AND MANGO CHUTNEY SANDWICH

Steps:

• To chop the mango, begin by slicing a thin piece off one end, so it can rest on the bottom. Next, cut off the skin in thin strips from top to bottom. There is one large flat seed on the inside of the mango. Cut along each side of the seed to remove the flesh (you'll be able to tell if you hit the seed while cutting). Trim any remaining flesh from along the seed to get the most out of your mango. Chop all of the flesh and set aside.
• In a small bowl, whisk together the pineapple juice, vinegar, brown sugar and curry powder. Set aside.
• Set a large skillet over medium heat. Add in the oil. When hot, add in the red pepper flakes and cook for about 30 seconds, until fragrant. Add in the onion and cook until soft, about 3 to 4 minutes. Add in the grated ginger and pepper and cook for another 1 to 2 minutes. Add in the chopped mango and cook for 1 minute. Pour the pineapple juice mixture into the skillet and mix to combine.
• Bring to a low simmer and then cook for about 30 minutes, stirring frequently, until the mixture has reduced down and thickened. Remove from the heat.
• Season with salt and pepper to taste, if needed. Stir in the raisins and macadamia nuts.
• Allow the mixture to cool completely, then store in the fridge until you are ready to use.
• Spoon your desired amount of mango chutney onto one piece of toast. Top with a slice of cheese, a few slices of chicken, some lettuce and bacon. Serve immediately.

CHICKEN SALAD SANDWICHES WITH MANGO CHUTNEY

Steps:

• In a bowl, stir together the chicken, yogurt, chutney, celery, scallions, a squeeze lemon juice, salt and pepper. Taste and adjust seasonings, if necessary.
• Divide salad among four slices of bread; top with remaining slices.

GRILLED CHEDDAR AND BACON WITH MANGO CHUTNEY

Steps:

• Spread 1 side of each bread slice with butter. Turn over 4 slices and spread with chutney, then divide cheese and bacon among them. Top with remaining bread slices, buttered sides up.
• Heat a dry 12-inch heavy skillet over moderate heat until hot, then cook sandwiches, 2 at a time, pressing occasionally and turning over once, until bread is golden brown and cheese is melted, about 5 minutes total per batch.

CHICKEN, AVOCADO, AND BACON SANDWICH

Steps:

• In a small skillet, cook bacon over medium until crisp, 10 minutes. With tongs, transfer bacon to paper towels to drain. Add chicken to skillet and stir to coat with drippings. Season with salt and pepper. In a small bowl, mix together mayonnaise and garlic; season with salt and pepper. Spread mayonnaise on bread and layer with bacon, chicken, avocado, and lettuce. Top with the other slice of bread.

CHICKEN, BRIE, ONIONS AND MANGO CHUTNEY ON FOCACCIA SANDWICH

Steps:

• Grill chicken on the bbq or on a george forman grill-set aside.
• Slice onions thin and saute in oil over medium until onions are soft and browned-set aside.
• Slice brie into thin slices-set aside.
• Slice foccacia bread into 2 sides ( open face)- toast.
• Assemble sandwich.
• Cut in half and eat.