Light Style Caribbean Chicken Sandwiches

1 tsp. Caribbean jerk seasoning
4 (4 oz.) skinless, boneless chicken breast halves
4 slices Sargento® Deli Style Sliced Reduced Fat Medium Cheddar Cheese, diagonally halved
2 Tbsp. mango chutney
1 Tbsp. spicy brown or whole grain mustard
1 Tbsp. reduced fat mayonnaise
2 cups packaged coleslaw mix (shredded cabbage and carrots)
1/4 cup chopped cilantro (optional)
2 (5 to 6-inch) multi-grain or whole wheat pita pocket bread, cut in half

Prepare grill or heat a nonstick ridged grill pan over medium heat. Sprinkle seasonings over chicken; coat chicken with cooking spray. Grill on a covered grill or cook in grill pan 4 to 5 minutes per side or until chicken is cooked through. Arrange cheese over chicken; continue cooking 30 seconds or until cheese is slightly melted.
Meanwhile, combine chutney, mustard and mayonnaise in a small bowl. Add coleslaw mix and, if desired, cilantro; toss until well coated. Fill each bread half with 1/2 cup coleslaw and one chicken breast half. Cut sandwiches in half if desired.