Crescent-Bundled Chicken with Cranberry Chutney

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  • 45 min prep time
  • 1 hr 5 min total time
  • 14 ingredients
  • 8 servings

Ingredients

Cranberry Chutney

1 1/2
cups 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™ refrigerated Crescent Dough Sheet
1
package (4 oz) garlic-and-herb spreadable cheese
1
egg, beaten, if desired

Directions

  1. 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. 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. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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