2 whole boneless chicken breasts, skinned and split (1 lb.)
1/2 c. butter
8 slices country style white bread
8 slices Jarlsberg cheese
1/4 c. bottled chutney
1 sm. red delicious apple, cored and thinly sliced

In glass pie plate, arrange chicken with thicker portions toward outside. Cover with plastic wrap; turn back one corner to vent. Cook on high 6 minutes; turn chicken over after 4 minutes. Let stand 5 minutes.

Melt butter in glass custard cup on high about 30 seconds; brush some onto both sides of bread slices. Top each with cheese slice. Slice each chicken breast horizontally in half; arrange two halves over each slice of cheese. Spread chutney over chicken on each sandwich, dividing evenly; cover each with some apple slices. Top with a slice of remaining bread.

Preheat microwave sandwich grill with cover on upper hinge for a thick sandwich, as manufacturer directs. Place one sandwich on bottom half of grill; close cover. Cook on high 45 seconds. Remove sandwich; clean and preheat grill before preheating with remaining sandwiches. If desired, serve with tortilla chips and pickles. Makes 4 servings.