Ingredients
1-1/2 pounds boneless skinless chicken breasts1/2 cup reduced-sodium chicken broth2 garlic cloves, minced2 teaspoons minced fresh gingerroot1 teaspoon paprika1/4 teaspoon salt1/4 to 1/2 teaspoon cayenne pepper1/4 teaspoon ground turmeric6 green onions, chopped6 tablespoons chutney6 naan flatbreads
Preparation
Place the first 8 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 165°.
Remove chicken; shred with 2 forks. Return to pressure cooker. Stir in green onions; heat through.
Spread chutney over 1 side of each naan. Using a slotted spoon, top chutney side of 3 naan with chicken mixture; top with remaining naan, chutney side down.
Cook sandwiches on a panini maker or indoor grill until golden brown, 6-8 minutes. To serve, cut each sandwich in half.
