Baked Chicken Stuffed with Peach Chutney
 
Prep time
Cook time
Total time
 
This moist and tasty chicken is as pretty a presentation as it is delicious!
Serves: 4 servings
Ingredients
  • 4 halves - boneless chicken breasts (or as many as you need, 1 per serving)
  • 1 jar peach chutney or 1 cup homemade spicy peach chutney
  • 2 cups Panko bread crumbs
  • 2 teaspoon garlic rosemary seasoning or favorite seasoning for chicken
  • Salt and Pepper, to taste
  • 2 eggs, beaten
Instructions
  1. Pre-heat oven to 350 degrees.
  2. Mix together Panko bread crumbs and seasoning.
  3. Pound each piece of chicken breast to about ¼" flat.
  4. Spread 2 to 3 teaspoons chutney on middle of breast, depending on size of meat. Don't get the chutney too close to the edges.
  5. Starting with short, roll-up each piece of chicken, securing with a toothpick.
  6. Dip rolled chicken into beaten egg and then into Panko/seasoning mixture.
  7. Lay on baking sheet.
  8. Bake for 30 minutes or until chicken is done and nicely browned.
  9. Serve with warmed chutney on the side.
Notes
This recipe easily adapts for a crowd. Can be made ahead of time and placed in the refrigerator for several hours before baking.
Recipe by Pray Cook Blog at https://praycookblog.com/baked-chicken-stuffed-with-peach-chutney/