Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

Elegant dinner for special occasions. One reviewer suggested adding 1 tsp flaked almonds along with the chutney, which I think is a great idea. I am adding that as an optional ingredient.

Ingredients Nutrition


  1. Preheat oven to 325°F.
  2. Place 1 tsp chutney in the center of each pounded chicken breast and roll up, folding in the edges as you roll, pinching edges closed.
  3. Place rum in a bowl; in another bowl combine bread crumbs, cheese, parsley, and salt and pepper to taste.
  4. Dip each chicken roll first into the rum, then into the crumb mixture to coat.
  5. Melt butter in a skillet and saute chicken rolls in the butter just to brown lightly, but not cook all the way (if you have a nonstick pan, you may need less butter).
  6. Place browned rolls into a greased baking dish and drizzle with any of the remaining rum around the edges.
  7. Seal tightly with foil and bake for 30-35 minutes or until chicken is cooked through.
  8. Remove foil and cook another 5 minutes to brown top.


Most Helpful

A very similar version of this recipe was served by our daughter's mother-in-law a few years ago. It was absolutely delicious! I found this one, and just recently found out the only major differences are that her's included 1 tsp. chopped almonds with 1 Tbsp. chutney per breast, and baked hers at 425 degrees F for 15-18 minutes. She did not brown the breasts first, but simply dipped the rolls in the rum mixture then in the crumb mixture followed by placing them in a Pyrex dish and drizzling the remaining rum mixture over the top. I think I'll try making some both ways (2 with parmesan cheese and 2 with almonds). This is a very impressive dish to serve if entertaining; it goes well with wild and long grain rice or even forbidden rice. Yum, Yum!

Judikins May 21, 2009

What an interesting combination of flavors! This was so tender and so good. I did use a nonstick pan over medium heat and was able to use less than 2 Tbs butter.

echo echo November 02, 2004

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