Curry Chicken with Mango Chutney

INGREDIENTS:

2 chicken breasts

1 tbsp curry powder 

1/4 tsp salt

1/2 tsp black pepper

1 tbsp olive oil 

1/2 cup nonfat greek yogurt

1/4 cup mango chutney (find in the Asian food aisle of the grocery store)

3 tbsp sliced green onions

1 package naan bread (find in the fresh bakery section of the store)

Mixed greens

DIRECTIONS:

1. Put chicken on a cutting board and cover with plastic wrap. Pound it with a mallet or heavy glass to about 1/2 inch thick. 

2. Combine curry powder, salt and 1/4 tsp pepper and cover the chicken with the mixture on both sides. 

3. Put a little oil in a skillet, cook the chicken breasts a few minutes on each side until done. Then let it rest a few minutes. When ready to serve, slice into strips. 

4. In a small bowl, combine yogurt, chutney, green onions and 1/4 tsp pepper. 

5. Place naan in oven at 400 degrees for a few minutes to get it warm. Cut it in half lengthwise. 

6. To make a sandwich, take a half of the naan, spread some sauce on it, place some pieces of chicken and mixed greens on it and fold in half.