Makes: 8 sandwiches at $1.54 each. Prep: 10 minutes. Refrigerate: overnight. Grill or broil: 10 to 12 minutes. Robert Barral is the executive chef of the New England Culinary Institute in Montpelier, Vermont.

Source: Family Circle
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Ingredients

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Directions

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  • Combine syrup, water, onion, mustard and chicken in plastic food-storage bag. Refrigerate overnight.

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  • Slice rolls in half. Spread each bottom half with 2 tablespoons chutney. Layer on lettuce, tomato and red onion.

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  • Prepare outdoor grill with medium-hot coals, or heat oven broiler. Grill or broil chicken, turning once, 5 minutes per side, until instant-read thermometer inserted in center registers 170°F. Serve on rolls.

Nutrition Facts

276 calories; 3 g total fat; 1 g saturated fat; 37 mg cholesterol; 396 mg sodium. 43 g carbohydrates; 3 g fiber; 19 g protein;

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