Baked Chicken Stuffed with Peach Chutney
- 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
- Pre-heat oven to 350 degrees.
- Mix together Panko bread crumbs and seasoning.
- Pound each piece of chicken breast to about ¼" flat.
- 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.
- Starting with short, roll-up each piece of chicken, securing with a toothpick.
- Dip rolled chicken into beaten egg and then into Panko/seasoning mixture.
- Lay on baking sheet.
- Bake for 30 minutes or until chicken is done and nicely browned.
- Serve with warmed chutney on the side.
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/
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