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Crescent-Bundled Chicken with Cranberry Chutney

(32)
  0 reviews
  • 45 min prep time
  • 1 hr 5 min total time
  • 14 ingredients
  • 8 servings
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Pretty enough for a holiday meal--easy enough for a weeknight supper. A microwaved chutney makes it extra special.

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

Steps

  • 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 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 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 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 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.
  • 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 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 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 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 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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
540
Calories from Fat
240
% Daily Value
Total Fat
26g
41%
Saturated Fat
12g
59%
Trans Fat
3 1/2g
Cholesterol
100mg
33%
Sodium
590mg
25%
Total Carbohydrate
46g
15%
Dietary Fiber
2g
7%
Sugars
24g
24%
Protein
30g
30%
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
2%
2%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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