RECIPE: Chicken Breast Bundles with Cranberry Chutney

DESCRIPTION

 

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

 

INGREDIENTS

 

Cranberry Chutney

1 1/2cups fresh or 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 ground allspice

1/4 cup water

1 tablespoon vinegar

 

Bundles

1/4 cup butter or margarine

8 boneless skinless chicken breasts (about 4 oz each)

1/4 teaspoon pepper

2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet

1 package (4 oz) garlic-and-herb spreadable cheese

1 egg, beaten, if desired

 

 

DIRECTIONS

 

1.In 1 1/2-quart microwavable bowl, mix 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. Lightly spray large cookie sheet with cooking spray. In 12-inch skillet, melt butter over medium heat. 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.

 

3.If using crescent rolls: Unroll both cans of dough; separate into 8 rectangles. Press each into 6x4-inch rectangle, firmly pressing perforations to seal. If using dough sheets: Unroll both cans of the dough; cut into 8 rectangles. Press each into 6x4-inch rectangle.

 

4.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.

 

5.Bake 18 to 22 minutes or until deep golden brown, brushing lightly with egg during last 5 minutes of baking time. Stir chutney; serve with warm chicken bundles.

High Altitude (3500-6500 ft): No change.

Done