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Chicken Cordon Bleu Roll-Ups with Ginger 'n' Spice Blueberry Chutney Recipe

Chicken Cordon Bleu Roll-Ups with Ginger 'n' Spice Blueberry Chutney Recipe

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Chicken Cordon Bleu Roll-Ups with Ginger 'n' Spice Blueberry Chutney

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Ingredients:

Serving

6 boneless, skinless chicken breast halves (about 4 to 6 oz each)
1 1/3 cups panko crumbs
1/2 tsp garlic salt
1 tbsp olive oil
3 egg whites
2 tbsp milk
2 tsp cornstarch
1/4 tsp ground mustard
1 1/2 tsp salt
3/4 tsp ground black peppercorns
1/3 cup finely chopped prosciutto (about 3 oz)
1 cup shredded fontina cheese
2/3 cup crumbled blue cheese (recommended : stilton)
3 tbsp finely chopped fresh basil leaves, plus leaves for garnish
1/2 tbsp butter
1/4 cup finely chopped sweet onion
3 tbsp white wine vinegar
1/3 cup golden raisins
3 tbsp minced crystallized ginger
1/3 cup packed dark brown sugar
1/2 tbsp worcestershire sauce
1/2 tsp curry powder
1/4 tsp salt
1/8 tsp ground nutmeg
1 1/2 cups fresh or frozen blueberries

Directions:

Put each chicken breast between 2 pieces of plastic wrap and pound to 1/4-inch thickness, tapering thickness along the edges to 1/8-inch. Set aside until needed.
Combine the panko and garlic salt in a small bowl and drizzle with oil; toss until coated. Heat a large nonstick skillet over medium-high heat. When the skillet is hot add the panko and toast until light golden, stirring constantly. Pour the toasted panko into a shallow dish.
In another shallow dish, whisk together the egg whites, milk, cornstarch and mustard.
Line a jelly roll pan with foil (to catch any juices) then set a large wire rack over foil. Remove plastic wrap from chicken. Put the chicken on a work surface and sprinkle with salt and peppercorns; rub into the flesh. In a small bowl stir together the prosciutto, fontina, blue cheese and chopped basil. Divide the mixture into 6 portions. On each breast, put a portion of the mixture on the bottom half and toward the center. Roll the bottom edge of the breast over the filling then roll up tightly, tucking in the sides. Press firmly on the seam to secure. Roll the chicken in the egg white mixture to coat, then roll in the panko crumbs, pressing firmly. Arrange the chicken on the wire rack in the pan, spacing equally. Let rest for 20 minutes.
Preheat the oven to 350 degrees F.
For the chutney: In a heavy 1-quart saucepan add the butter and let it melt over medium-high heat. Add the onion and cook until tender, and stirring often, about 3 minutes. Stir in the vinegar, raisins, ginger, brown sugar, Worcestershire sauce, curry, salt, nutmeg and blueberries. Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes, stirring occasionally. Remove from heat and slightly mash the blueberries with a potato masher. Cover the pan and set aside.
After resting the chicken for 20 minutes, put the pan in the preheated oven and bake until an instant-read thermometer reaches 160 degrees F when inserted into the center of the chicken roll, about 40 minutes. Remove from oven and let the chicken to rest for 5 minutes before serving. Transfer the chicken to a serving platter and serve topped with the chutney, (no need to reheat). Garnish with basil leaves and serve.
Cook's Note: The chutney can be made ahead and is just as delicious cold or warm over the chicken.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs cannot make representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2326.92 Kcal (9742 kJ)
Calories from fat	427.62 Kcal
		% Daily Value*
Total Fat	47.51g	73%
Cholesterol	143.25mg	48%
Sodium	1601.43mg	67%
Potassium	1541.51mg	33%
Total Carbs	139.98g	47%
Sugars	93.97g	376%
Dietary Fiber	19.44g	78%
Protein	73.07g	146%
Vitamin C	402.3mg	671%
Vitamin A	7.1mg	237%
Iron	7.6mg	42%
Calcium	711.1mg	71%

Amount Per 100 g
Calories	733.64 Kcal (3072 kJ)
Calories from fat	134.82 Kcal
		% Daily Value*
Total Fat	14.98g	73%
Cholesterol	45.16mg	48%
Sodium	504.91mg	67%
Potassium	486.01mg	33%
Total Carbs	44.13g	47%
Sugars	29.63g	376%
Dietary Fiber	6.13g	78%
Protein	23.04g	146%
Vitamin C	126.8mg	671%
Vitamin A	2.2mg	237%
Iron	2.4mg	42%
Calcium	224.2mg	71%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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