Chicken and Mango Chutney Jaffles

Meal Type:
3 - 4


  • 1 Tbsp oil
  • 500g chicken breast fillet, split through the centre
  • Olive oil cooking spray
  • 8 slices large size multigrain sandwich bread
  • 1/3 cup mango chutney
  • 60g baby spinach leaves


  1. Heat oil in a non-stick fry pan. Add half of chicken breast fillet. Cook over a medium-high heat for 3 minutes on each side, or until golden and cooked through. Transfer to a large plate. Cook remaining chicken breast fillet.
  2. Spray one side of bread with olive oil cooking spray. Place onto a board, spray side down. Place a slice of chicken breast fillet onto each slice of bread. Top with a tablespoon of mango chutney and spinach leaves. Top with remaining slices of bread. Spray top of bread.
  3. Heat a café grill or non-stick fry pan. Cook 2 sandwiches at a time, for 4 to 5 minutes or until golden and heated through. Cut in half and serve immediately.
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