Chicken Brie Onions And Mango Chutney On Focaccia Sandwich Recipes

GRILLED CHICKEN AND BRIE SANDWICHES WITH MANGO CHUTNEY AND BALSAMIC ONIONS

Steps:

• To prepare the chicken, whisk olive oil, balsamic vinegar, and salt and pepper, to taste, in a medium bowl. Slice horizontally through each chicken breast, starting at the thick end. Add chicken to the bowl and toss to combine. Set aside until ready to grill.
• To prepare the onions, trim off both ends, cut them in half, remove skins, and slice into strips from root to stem end. Melt butter over medium heat in a large skillet. Add the onions to the pan, stirring to coat with butter. Continue cooking over medium heat, stirring every 5 to 10 minutes, scraping up burned bits from the bottom of the pan as needed. After about 20 minutes, lower the heat if the onions seem to be burning in places. At about 40 minutes, the onions should be golden and very soft. If they taste great at this point, you can add remaining ingredients and finish cooking. If you like a deeper flavor, continue cooking until you're satisfied. Once the onions reach the desired flavor and texture, add 1/4 cup balsamic vinegar, scraping up the burned bits on the bottom as you combine it with the onions. Add a bit of water, if needed, to get all the goodness off the bottom of the pan. Sprinkle in salt, to taste. Remove from heat and use immediately or store in a sealed container for up to a week in the refrigerator.
• Heat grill to high heat. Add chicken, turning every 2 to 3 minutes until cooked through, about 6 to 10 minutes.
• To assemble sandwiches, spread a generous layer of chutney on the bottom half of each ciabatta roll. Add chicken, slicing as needed if using smaller rolls, and top it with Brie, balsamic onions, and arugula. Season with salt and pepper and top with the remaining halves of each roll.

SPICY FRIED CHICKEN WINGS WITH MANGO CHUTNEY

Steps:

• Preheat the oven to 200C/400F/Gas Mark 6. Using a strong pair of scissors, snip the tip off each wing.
• In a large bowl, stir together the flour, Cajun seasoning, paprika and salt. Toss the wings in the seasoned flour and arrange on a wire rack. Place on a baking sheet and roast for 25 - 30 minutes, until crisp and golden brown.
• To make the chutney, holding the mango firmly on a board, slice down either side of the central stone to remove the 'cheeks'. Using a large spoon, scoop out the flesh and discard the skin. Roughly dice the flesh and remove and dice any flesh still clinging to the stone.
• Place in a pan with the shallot, vinegar, sugar, salt and spices. Cook over a medium heat for 15 minutes until most of the liquid has evaporated. Spoon into a serving bowl and serve with the chicken wings.

MANGO CHUTNEY CHICKEN CURRY

Steps:

• In a large skillet, heat oil over medium-high heat; brown chicken. Stir in curry powder, garlic, salt and pepper; cook until aromatic, 1-2 minutes longer., Stir in chutney and cream. Bring to boil. Reduce heat; simmer, uncovered, until chicken is no longer pink, 4-6 minutes, stirring occasionally.

GRILLED CHICKEN, CHUTNEY AND BRIE SANDWICHES

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.

CHICKEN FOCACCIA SANDWICHES WITH CHUTNEY AND CARAMELIZED ONIONS

Steps:

• Season chicken with salt, pepper and garlic powder and set aside.
• Heat the oil in a large skillet over medium-high heat. Add the onions; cook and stir until tender and golden, about 10 minutes. Remove onions from the skillet and set aside. Add chicken to the hot skillet. Cook for 7 minutes per side, or until cooked through.
• In a small dish, mix together the mayonnaise and mustard. Spread onto the cut sides of the focaccia bread. Top bottom halves of each focaccia square with a piece of chicken, 1/4 of the onions and 1 tablespoon of mango chutney. Cover with the top halves of the bread and serve.

CHICKEN FOCACCIA SANDWICHES WITH CHUTNEY AND CARAMELIZED ONIONS

Steps:

• Season chicken with salt, pepper and garlic powder and set aside.
• Heat the oil in a large skillet over medium-high heat. Add the onions; cook and stir until tender and golden, about 10 minutes. Remove onions from the skillet and set aside. Add chicken to the hot skillet. Cook for 7 minutes per side, or until cooked through.
• In a small dish, mix together the mayonnaise and mustard. Spread onto the cut sides of the focaccia bread. Top bottom halves of each focaccia square with a piece of chicken, 1/4 of the onions and 1 tablespoon of mango chutney. Cover with the top halves of the bread and serve.

CURRY & MANGO CHUTNEY CHICKEN WINGS

Steps:

• In a large resealable plastic bag, combine the first five ingredients. Place chicken wings in bag; seal bag and turn to coat. Refrigerate 4 hours or overnight., In a small bowl, mix sauce ingredients until blended. Refrigerate, covered, at least 1 hour., Preheat oven to 400°. Drain chicken, discarding marinade. Place wings on a rack in a foil-lined 15x10x1-in. baking pan. Bake 45-50 minutes or until juices run clear, turning every 15 minutes. Serve with sauce.