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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
Protein: 30g

% 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

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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