Rub the chicken breasts with the olive oil and season well. Heat a frying pan over a medium-high heat and pan fry the chicken breast for 10-12 minutes, turning occasionally, until cooked through with no pink showing.
Once the chicken is cooked, slice thinly. Spread the mango chutney on half of the slices of bread and arrange a few spinach leaves and slices of chicken on top. Top with the canned peach slices and then another slice of bread on top to create the sandwiches.
Garnish with a spinach leaf and serve immediately.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.