Jazz up chicken sandwiches by sautéing breasts with a little curry powder and cayenne pepper, and then layering them between sweet pears and cranberry chutney. It’s a perfect mix of sweet and spicy.

4 boneless skinless chicken breast halves
1 teaspoon curry powder
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
2 teaspoons canola oil
1 cup packed arugula or baby spinach
1 ripe Bartlett or Comice pear, unpeeled, thinly sliced
4 ciabatta rolls or whole-grain hoagie rolls, split, warm
1/4 cup cranberry or mango chutney

1. Sprinkle chicken with curry powder, salt and cayenne pepper. Heat oil in large nonstick skillet over medium heat until hot. Cook chicken 8 to 10 minutes or until no longer pink in center, turning once.

2. Place arugula and pear slices in rolls; top with chicken. Spread chicken with chutney.

4 sandwiches

PER SANDWICH: 365 calories, 8.5 g total fat (1.5 g saturated fat), 32 g protein, 39 g carbohydrate, 75 mg cholesterol, 500 mg sodium, 3 g fiber