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Cinnamon Spiced Grilled Chicken with Mango Chutney and Brie Sandwiches



That's a mouthful!

And I want another bite!

I'm not even kidding!

I loved this sandwich!

Seriously loved it!

Soooooooooo  easy!

I utterly impressed myself when we made it!

Right now, we have no idea what season it will be when we wake up!

It's totally frustrating!

I love winter, so I'm sad to see it go . . .but I'm tired of having one foot in Winter and one foot in Spring!

Heck, we go to my boy cherub's baseball games and we don't know if we need sunscreen or a blanket!

We, and by "we" I mean "he," played Saturday and afterwards we,

and by "we" I mean "the Mr," was going to grill chicken.

I decided we'd have chicken sandwiches because when I made this decision it was Spring outside.

But when it came time to actually cook, we could have had soup because it was wintry.

But I stuck with the Spring menu and made this delish sandwich!

FYI:  I made 6 sandwiches -- I pound the chicken breasts out thin and cut them in half.

Cinnamon Spiced Grilled Chicken with Mango Chutney and Brie Sandwiches

3 chicken breasts, pounded thin and cut in half
2 TBSP oil
1 tsp. cinnamon
1/8 tsp. ginger
1/8 tsp. all spice
1/8 tsp. nutmeg
brie cheese, sliced
1/4 cup mango chutney
1/3-1/2 cup mayonnaise
red onion, sliced:  grilled, roasted, or raw -- your preference
spinach leaves
Hawaiian sweet bread hamburger buns

In a gallon sized ziplock, mix the chicken breasts, oil, cinnamon, ginger, all spice and nutmeg.  Allow to marinate 30 minutes to 1 hour, or longer if you desire.

Heat the grill and allow the chicken to continue to marinate until ready to cook.

Grill chicken until done and the juices run clear.

While the chicken is cooking, mix the mango chutney and mayonnaise together, allowing to blend flavors.

Whatever you decide to do with the red onion:  we roasted ours.  Slice the onion and drizzle lightly with olive oil if roasting in the oven or grilling.  If using raw, just slice and wait!  If you are cooking the onion, put these in the oven or on the grill when the chicken is put on to cook.

Slice the brie.

Slice open the Hawaiian hamburger rolls and broil until lightly toasted.

Remove from the oven and smear a nice layer of the chutney/mayo mixture on the top of each of the buns and place some brie cheese on each of the bottom buns; return to the oven and allow the brie to warm and the chutney/mayo mixture to warm also.

Remove from the oven, place spinach leaves on top of the brie, stack with the cooked chicken breast, top with the red onion that you either cooked or didn't cook, and place the bun, with the chutney mixture, neatly on top!

Enjoy!



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