Chicken Breast Bundles With Cranberry Chutney

Submitted by southern chef in lo

"Pretty enough for a holiday meal -- and easy enough for a weeknight. A microwaved chutney makes it extra-special."

 

• Ready In: 1hr 5mins
• Ingredients: 14
• Serves: 8

ingredients

• Cranberry Chutney

• 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

• ingredient for bundles

• 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.