Chicken Breast Bundles With Cranberry Chutney |
|
 |
Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 8 |
|
Pretty enough for a holiday meal - and easy enough for a weeknight. A microwaved chutney makes it extra-special. Ingredients:
1 1/2 cups fresh cranberries or 1 1/2 cups frozen cranberries |
1 medium pear, peeled, chopped |
1/2 cup packed brown sugar |
1/3 cup raisins |
1/4 teaspoon ground ginger |
1/4 teaspoon allspice |
1/4 cup water |
1 tablespoon vinegar |
1/4 cup butter or 1/4 cup margarine |
8 boneless skinless chicken breasts (about 4 oz each) |
1/4 teaspoon pepper |
2 (8 ounce) cans refrigerated crescent dinner rolls |
1 (4 ounce) package garlic & herb spreadable cheese |
1 egg, beaten, if desired |
Directions:
1. In 1 1/2-quart microwavable bowl, mix all Cranberry Chutney ingredients; cover with microwavable waxed paper. Microwave on High 5 to 8 minutes, stirring twice, until cranberries pop open. Set aside to thicken and cool.
2. Meanwhile, heat oven to 375°F
3. Lightly spray large cookie sheet with cooking spray.
4. In 12-inch skillet, melt butter over medium heat.
5. Sprinkle chicken breasts with pepper; add to skillet. Cook 8 to 10 minutes or until well browned on all sides. Set aside to cool slightly.
6. Unroll both cans of the dough and separate into 8 rectangles; press each into 6x4-inch rectangle, firmly pressing perforations to seal.
7. Spread cheese evenly in center of each dough rectangle; place chicken over cheese. Bring corners of dough together over chicken and press to seal; place on cookie sheet.
8. Bake 18 to 22 minutes or until deep golden brown, brushing lightly with egg during last 5 minutes of baking time.
9. Stir chutney; serve with warm chicken bundles.
|
|