Ingredients:
1 lb organic shaved smoked chicken breasts
8 slices of rosemary sourdough bread, thick slices, toasted
8 large fresh spinach leaves, washed, stems removed
1 cup dried figs, finely chopped
1/2 cup red wine
1/2 cup water
1/4 cup honey
2 teaspoons dried rosemary, crushed
Directions:
In small heavy saucepan simmer all chutney ingredients over low heat, covered, for 30 minutes.
Uncover and simmer, stirring frequently, until liquid evaporates and mixture thickens.
Cool to room temperature.
Assemble each sandwich with 1/4 lb. smoked chicken, 2 tablespoons chutney, and 2 spinach leaves.
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.
Servings: 4
Time preparation: 10 min.
Time total: 50 min.