Combine syrup, water, yellow onion, mustard, and chicken in self-sealing plastic food storage bag. Refrigerate overnight.
Slice rolls in half, and spread each bottom with 2 tablespoons of chutney. Add lettuce, tomato, and red onion. Grill or broil chicken breasts, turning once, approximately 5 minutes on each side (or until internal temperature at thickest part reads 170 degrees F). Add chicken to the prepared rolls and serve hot.
Makes 8 sandwiches.
This recipe first appeared in the May 2005 issue of Our State magazine and it comes from Plate & Paletter: A Collection of Fine Art and Food from Beaufort County, North Carolina, Beaufort County Arts Council, Washington, N.C. 2001.
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