This recipe was a play on Malibu chicken sandwiches. I love the idea of chutney on burgers and sandwiches. Years ago I found a recipe for a turkey sandwich that had apricot/cranberry chutney and an herb cheese spread on a crusty baguette. I have been obsessed with using chutney on a sandwich ever since. This idea popped into my head a couple of weeks ago and haunted me until I broke down and made it. It turned out perfect, exactly as I pictured it in my mind to look and taste. I love it when that happens! Like it or not, I see more chutney in this family’s future!
I don’t know if you have noticed, but I constantly say, “A couple of weeks ago.” when I refer to recipes I come up with and make. This is due to the fact that I am always backlogged. I create bunches of food and recipes on our cheat weekends and then post about them during the week while we are eating our normal day to day diet fare. Otherwise, you would just see posts of salad after salad after salad. Every couple of weeks we take a couple of days off and enjoy ourselves. Just a little FYI, in case you are new here and curious about my fitness, diet, and weight loss theme contrasting with the Cheesecake Factory, BBQ, and mayo/chutney/cheese slathered chicken sandwiches. It could be quite confusing for a newcomer to this blog.
Malibu/Miami Chicken Sandwiches
For Sandwiches:
-8 thin chicken cutlets
-8 slices Prosciutto (I wanted to use Serrano ham but could not find it)
-8 slices reg. jack or pepper jack cheese
-8 buns
To grill chicken remove from marinade, coat each piece with cooking spray or oil. Grill for 3 to 4 minutes per side over high heat. Remove from grill, top with prosciutto or Serrano ham and cheese, cover and let rest for a couple of minutes to before building the sandwiches.
Cut buns in half. Layer bun with grilled chicken, prosciutto or Serrano, cheese, and then the chutney. Coat top bun with plain mayo (if desired). Top sandwich with top portion of bun. EAT!
Pineapple, Mango, & Jalapeno Chutney:
-1 Tbsp. grape seed oil
-one 14 to 15 oz. can chunk pineapple (drained)
-2 mangoes skinned, seeded, and diced
-1 large jalapeno seeded and diced
-1 med. white or yellow onion diced
-2 cloves garlic minced
– 1/3 c. sugar
-1 tsp. cumin
-1 tsp. chili powder
– ¼ c. cider vinegar
– ½ to 1 tsp. white pepper
-S to taste
Sweat onion, jalapeno, and garlic in oil over medium high heat. When onions and jalapenos are relatively soft add all other ingredients. Simmer covered over medium low heat, stirring occasionally, until fairly thick and moisture is mostly reduced. You want the consistency of a thick marmalade so it will hold up as a condiment on a sandwich (this took me about 20 minutes).
Chicken Marinade:
-1 c. teriyaki sauce
-1/4 c. sliced green onions
-reserved liquid from can of sectioned pineapple
-1 T. cumin
-1 T. chili powder
-1 T. each S & P
Combine all ingredients in bowl, whisk until well combined. Pour into a large Ziploc bag. Add chicken. Marinate in fridge for 1-2 hours.
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Compelling Calorie Clue: ~ 3 lightly salted rice cakes. They are 35 calories each so it is actually 105 calories for three of them. I like to top them with really small portions of cheese, or peanut butter, or maybe a fried egg. I use them as a bread substitute. I never sandwich them. I always use them open faced. The flavored ones have usually about 10 more calories each. I like the flavored ones if I am going to eat them plain.
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That sandwich made me drool!