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Chutney Rum Chicken Recipe

June 16th, 2013 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 4skinless boneless chicken breast halves, pounded thin
  2. 4teaspoonschutney(such as Major Grey’s)
  3. 1cupwhite rum
  4. 1cupbreadcrumbs
  5. salt, to taste
  6. black pepper, to taste
  7. 2tablespoonsparmesan cheese, grated
  8. 2teaspoons mincedparsley
  9. 3-4tablespoonsunsalted butteror margarine

DIRECTIONS

  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 combein bread rcumbs, 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.

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