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🍽️ Chicken Sandwiches with Mango Chutney

525 kcal · 30 min · 4 servings

Ingredients

• 3 chicken breast fillets (approx. 160 g each)
• 60 g tandoori paste (Asian grocery)
• 1 mango (approx. 450 g)
• 200 g cucumber
• 75 g frisée lettuce
• 12 slices sandwich bread
• 60 g soft butter
• 200 g mango chutney (jar)

Instructions

1. 1. Coat the chicken breast fillets evenly all over with the tandoori paste.
2. 2. Place the meat on a baking tray lined with baking paper.
3. 3. Preheat the oven to 200 degrees and place the tray on the second rack from the bottom.
4. 4. Cook the chicken in the oven for 12 minutes.
5. 5. Remove the meat from the oven and let it cool down completely.
6. 6. Slice the cooled chicken into thin slices.
7. 7. Peel the mango and the cucumber.
8. 8. Slice the mango and the cucumber into thin slices.
9. 9. Wash the frisée (a type of curly endive) and tear it into small pieces.
10. 10. Spread butter on half of the bread slices.
11. 11. Top these bread slices first with the frisée.
12. 12. Then add the cucumber slices.
13. 13. Place the chicken slices on top of the cucumber.
14. 14. Distribute the mango pieces over the chicken.
15. 15. Spread the mango chutney on the remaining bread slices.
16. 16. Place the chutney bread slices on top as the lid.
17. 17. Wrap the sandwiches tightly in cling film.
18. 18. Let the sandwiches rest for 2 hours to let the flavors meld.
19. 19. Cut the sandwiches in half diagonally before serving.

Nutrition per serving

• kcal: 525
• Protein: 34 g · Fett/Fat: 11 g · Carbs: 71 g