Nutrition per serving may change if servings are adjusted.
½ teaspoon finely shredded orange peel
⅓ cup orange juice
1 tablespoon low-sodium soy sauce
1 clove garlic, minced
1 teaspoon snipped fresh thyme
½ teaspoon paprika
¼ teaspoon black pepper
¼ teaspoon crushed red pepper
2 8-ounce skinless, boneless chicken breast halves
2 teaspoons olive oil
1 tablespoon mango chutney
3 tablespoons light mayonnaise
4 multigrain sandwich thins, toasted
2 cups loosely packed watercress
In a small bowl, stir together orange peel, orange juice, soy sauce, garlic, thyme, paprika, black pepper, and crushed red pepper; set aside.
Cut each chicken breast half crosswise in half. Place each piece between two pieces or plastic wrap. Using the flat side of a meat mallet, pound the chicken lightly to about ¼ inch thick. Remove plastic wrap.
In a very large nonstick skillet heat the oil over medium-high heat. Cook chicken in hot oil for 4 minutes, turning once. Carefully add orange juice mixture to skillet. Simmer for 3 minutes or until liquid reduces to a glaze, turning to coat chicken.
Place chutney in a small bowl; snip any large pieces of fruit. Stir in mayonnaise. To assemble sandwiches, spread mayonnaise mixture on cut sides of toasted sandwich thins. For each sandwich, place ½ cup of the watercress and a chicken portion on bottom half of sandwich thin. Add sandwich thin top, spread side down.