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 and view the full Food safety at home video.