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Grilled Chicken, Chutney and Brie Sandwiches

Grilled Chicken, Chutney and Brie Sandwiches

These Grilled Chicken and Brie Sandwiches with Mango Chutney and Balsamic Onions makes a perfect meal
Prep Time20 mins
Total Time20 mins
Course: Snacks
Cuisine: Indian
Keyword: Chutney, Grilled Chicken Salad, Grilled Chicken, Chutney and Brie Sandwiches, Indian, Sandwich
Servings: 4
Calories: 565kcal


  • 1 tsp Curry powder
  • ½ tsp Salt
  • 4 tsp Vegetable oil
  • 4 Boneless skinless chicken breasts
  • 4 (1/4-inch-thick) slices red onion
  • cup Mango chutney
  • ¼ cup Mayonnaise
  • Dash ground red pepper (cayenne)
  • 4 Kaiser rolls split
  • 1 ⅓ cup Mixed spring greens (from 5-oz bag)
  • 4 oz Brie cheese, cut into 16 pieces 


  • 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.


To broil chicken and onion slices, place on broiler pan; broil 4 to 6 inches from heat using times above as a guide, turning once.

Nutrition Facts

1 servings per container

  • Amount Per ServingCalories565
  • % Daily Value *
  • Total Fat 29g 45%
    • Saturated Fat 8g 40%
  • Cholesterol 100mg 34%
  • Sodium 970mg 41%
  • Total Carbohydrate 38g 13%
    • Dietary Fiber 2g 8%
    • Sugars 10g
  • Protein 38g 76%

  • Vitamin A 18%
  • Vitamin C 6%
  • Calcium 18%
  • Iron 18%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

What do you think?

Written by Lisa Yarde

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