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Stuffed Chicken Breasts with Fig Raisin Chutney
Makes 6 Servings
*6 boneless skinless breasts of chicken
*6 slices of goat, brie or sharp cheddar cheese
*6-8 tablespoons Stonewall Kitchen Fig Raisin Chutney
*1 cup flour
*Salt and pepper
*2 eggs, beaten
*2 cup Panko breadcrumbs
*2 tablespoons olive oil
*2 tablespoons butter
1Preheat oven to 350F degrees.
2Pound chicken breasts to 1/4-inch thickness; be careful not to pound holes into the breasts.
3Lay one slice of cheese in the center of the pounded breast. Top with one generous tablespoon of Stonewall Kitchen Fig and Raisin Chutney, leaving a 1/2-inch margin on all sides.
4Tuck in the sides of the breast and roll up like a jellyroll. Squeeze gently to seal.
5Season the flour with salt and pepper. Dust the chicken with flour. Dip in egg wash and gently roll in Panko breadcrumbs coating all sides. Repeat for remaining breasts.
6Heat oil and butter in a saute pan over medium high heat. Place chicken rolls in pan and cook on all sides until golden brown. If not cooked through, finish chicken off in preheated oven for 10-15 minutes until done. Cut into pinwheels before serving.
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