Total Time
1hr 5mins
Prep 25 mins
Cook 40 mins

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

Ingredients Nutrition

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.

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