Grilled Chicken Sandwiches with Argula and Chutney

4 (6-ounce) skinless boneless chicken breast halves
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons light or mayonnaise, divided
Cooking spray
6 tablespoons , divided
4 (1 ounce) slices sour dough bread
2 cups trimmed

1. Prepare .

2. Sprinkle chicken with ½ teaspoon salt and ½
teaspoon black pepper. Coat both of each chicken
breast half with 1 ½ teaspoon mayonnaise. Place
chicken on grill rack coated with cooking spray. Grill
for 3 minutes on each side or until done. Brush 1 ½
teaspoon chutney over each chicken breast half; Place
bread slices on grill rack. And grill for 1 minute on
each side or until golden brown. Spread 1 tablespoon
chutney onto each side or until golden. Spread
1-tablespoon chutney onto each of 4 bread slices, and
top each serving with ½ cup argula and 1 chicken
breast half.

Yield: 4 servings (serving size: 1 sandwich

Calories 323 (155 from fat): fat 5.3 g (sat 1.1g mono,
1.4 g poly 2.1g) protein 42.3 g carb 25.2g Fiber 1.7g
chol 101 mg iron 2.9 mg Sodium 622 mg Calc 70mg