Rosemary Fig Chutney & Smoked Chicken Breast Sandwiches

Make the chutney ahead of time, and these sandwiches are a snap to prepare. They're rich and smoky with a slightly sweet edge that's utterly irresistible. These pack beautifully for picnics or lunch at work. The sourdough bread gives a great soluble fiber foundation, allowing for the safe addition of insoluble fiber from the spinach leaves (tough stems removed) and figs (simmered to break down the insoluble fiber).

Makes 4 Servings

Sandwiches:

1 lb. organic shaved smoked chicken breast
8 thick slices of rosemary sourdough bread, toasted
8 large fresh spinach leaves, washed, stems removed

Chutney:

1 cup dried figs, finely chopped
1/2 cup red wine
1/2 cup water
1/4 cup honey
2 teaspoons fresh or dried rosemary, crushed

In small heavy saucepan simmer all chutney ingredients over low heat, covered, for 30 minutes. Uncover and simmer, stirring frequently, until liquid evaporates and mixture thickens. Cool to room temperature. Assemble each sandwich with 1/4 lb. smoked chicken, 2 tablespoons chutney, and 2 spinach leaves.

The chutney recipe makes about 1 1/4 cups, or ten 2-T servings. Chutney will keep in fridge for two months, or it may be frozen in an airtight container for up to 6 months.

All recipes included in Eating for Irritable Bowel Syndrome have a nutritional analysis per serving of calories, protein, percentage of calories from protein, carbohydrates, percentage of calories from carbohydrates, total fat, percentage of calories from fat, saturated fat, cholesterol, sodium, and total dietary fiber. (Analysis provided by NutriBase Nutrition Manager software.)

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