Grilled Chicken, Chutney and Brie Sandwiches

 

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

• 1 Heat gas or charcoal grill. In small bowl, mix curry powder, salt and oil. Rub mixture over chicken breasts.
• 2 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.
• 3 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.