Best Chicken Brie Onions And Mango Chutney On Focaccia Sandwich Recipes

CHICKEN, BRIE, ONIONS AND MANGO CHUTNEY ON FOCACCIA SANDWICH

Chicken, Brie, Onions and Mango Chutney on Focaccia Sandwich image

Make and share this Chicken, Brie, Onions and Mango Chutney on Focaccia Sandwich recipe from Food.com.

Provided by petlover

Categories Lunch/Snacks

Time 30m

Yield 1-2 serving(s)

Number Of Ingredients 6

Ingredients

1 chicken cutlet
3 ounces brie cheese
1/4 sweet onion
1 teaspoon light olive oil
2 tablespoons mango chutney
1 focaccia bread

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.

Nutrition Facts : Calories 335.4, Fat 28.1, SaturatedFat 15.4, Cholesterol 85, Sodium 535.9, Carbohydrate 3.2, Fiber 0.4, Sugar 1.6, Protein 17.9

CHICKEN SALAD SANDWICHES WITH MANGO CHUTNEY

Chicken Salad Sandwiches With Mango Chutney image

This delicious and easy chicken salad is a far cry from the standard mayonnaise-based concoction. Here, the few ingredients, including spicy mango chutney, are bound together with Greek yogurt, which lightens it all up and gives it a tang brought out even more by a little lemon juice. It is a grown-up chicken salad that would be welcome in a child's lunch box.

Provided by Melissa Clark

Categories easy, lunch, quick, main course

Time 20m

Yield 4 sandwiches

Number Of Ingredients 8

Ingredients

1/2 rotisserie chicken, meat picked and shredded (about 2 cups)
1/2 cup Greek-style yogurt
1/3 cup mango chutney, big pieces chopped
3 inner celery stalks, with leaves, finely chopped (about 1/3 cup)
2 scallions, finely chopped
Fresh lemon juice, to taste
Salt and pepper, to taste
8 slices whole-grain bread

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 CHICKEN, CHUTNEY AND BRIE SANDWICHES

Grilled Chicken, Chutney and Brie Sandwiches image

Cheesy wraps for four ready in 20 minutes! Enjoy these sweet and spicy grilled chicken sandwiches - a hearty meal.

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 11

Ingredients

1 teaspoon curry powder
1/2 teaspoon salt
4 teaspoons vegetable oil
4 boneless skinless chicken breasts
4 (1/4-inch-thick) slices red onion
1/3 cup mango chutney
1/4 cup mayonnaise
Dash ground red pepper (cayenne)
4 kaiser rolls, split
1 1/3 cups mixed spring greens (from 5-oz bag)
4 oz Brie cheese, cut into 16 pieces

Steps:

Heat gas or charcoal grill. In small bowl, mix curry powder, salt and oil. Rub mixture over chicken breasts.
Place chicken and onion slices on grill over medium heat. Cover grill; cook 12 to 16 minutes or until juice of chicken is clear when center of thickest part is cut (170°F), and onion slices are tender, turning once.
Meanwhile, in small bowl, mix chutney, mayonnaise and ground red pepper; blend well. Spread chutney-mayonnaise mixture on cut sides of rolls. Place 1/3 cup mixed greens on bottom half of each roll. Top each with chicken, onion slice and 4 pieces of cheese. Cover with top halves of rolls.

Nutrition Facts : Calories 565, Carbohydrate 38 g, Cholesterol 100 mg, Fat 3, Fiber 2 g, Protein 38 g, SaturatedFat 8 g, ServingSize 1 Sandwich, Sodium 970 mg, Sugar 10 g

GRILLED CHICKEN HOAGIES WITH MANGO CHUTNEY AND MELTED BRIE SERVED WITH TOMATO CUCUMBER SALAD

Grilled Chicken Hoagies with Mango Chutney and Melted Brie Served with Tomato Cucumber Salad image

Categories Bread Salad Chicken Tomato Side Marinate Brie Mango Cucumber

Yield 4 servings

Number Of Ingredients 14

Ingredients

5 tablespoons EVOO (extra-virgin olive oil), plus some for drizzling
1 teaspoon dried thyme, 1/3 palmful
2 garlic cloves, finely chopped
Salt and black pepper
8 chicken breast cutlets
1 tablespoon Dijon mustard (eyeball it)
2 tablespoons white wine vinegar (eyeball it)
1 shallot, finely chopped
1 pint grape tomatoes, halved
1 English or European seedless cucumber, cut in half lengthwise, then thinly sliced into half moons
4 hoagie rolls (sub rolls)
3/4 cup store-bought mango chutney
8 ounces Brie cheese, cut into thin slices
1 bunch watercress, trimmed and coarsely chopped

Steps:

Heat a grill pan or outdoor grill to high heat.
In a shallow dish, mix together 2 tablespoons of the EVOO, the thyme, garlic, salt, and pepper. Add the chicken cutlets and coat thoroughly. Let the chicken marinate while you get the salad together and grill up the bread.
In a mixing bowl, combine the mustard, white wine vinegar, shallots, and a little salt and pepper. In a slow, steady stream, whisk in the remaining 3 tablespoons of EVOO. Add the grape tomatoes; with a fork smash some of the tomatoes against the side of the bowl so that their juices become part of the dressing. Add the sliced cucumbers and toss them to combine.
Cut the hoagie rolls in half lengthwise like a book, without separating the two halves all the way. Drizzle the inside of the rolls with some EVOO, hinge the rolls open, and lay them down on the grill with the inside flat against the grill. Once they are well marked, 1 to 2 minutes, flip them over and grill the outside a little bit. Remove the rolls from the grill and reserve.
Grill the cutlets for 3 to 4 minutes on one side. Flip the cutlets and top each with some of the mango chutney, spreading it out a bit, and 2 slices of Brie. Tent the chicken with a piece of foil and continue to grill it for 3 to 4 minutes to melt the cheese. Remove the cutlets from the grill, cut each in half, and distribute the chicken among the grilled rolls, wedging it into the bread. Top the chicken with some of the chopped watercress and squeeze the hoagies shut. Serve the sandwiches alongside the tomato cucumber salad.