+A yummy and quick lunch, dinner or snack for the whole family.For more delicious chicken recipes, visit inghams.co.nz Use our conversion chart User ratingRate this recipe12345red wine lamb curry pie pasta avocado tortilla nuts apple coconut raspberries berry banana smoothie ice cream pudding roast vegetable salmon tart biscuits chocolate cake vanilla couscous salad muesli slice burritos tacos mexican prawn prawns surimi pea ham soup muffins frittata cheese leek pizza stir fry shanks mushroom italian shellfish cranberry spinach venison potato fish Potatoes Lunch Cheesecake Dessert Summer Cupcakes Main Fruit Yoghurt Greek vegetarian snack Drink gluten free Mains Entree Breakfast Baking Snacks spaghetti wattie's steak Father's Day Recipe Ideas Lunchbox Entertaining Casserole Pams Chicken Rice Asian Bacon School Holiday Recipes Pumpkin beef Christmas sweet healthy mussels vegetables Great New Zealand Baking Book afternoon tea raw no-bake Meal Type:MainsServes:3 - 4By:InghamsIngredients1 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 leavesInstructionsHeat 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. 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. 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.