Chutney Rum Chicken

Name: Chutney Rum Chicken
Ingredients: 4 boneless skinless chicken breast halves, pounded thin; 4 teaspoons chutney (such as Major Grey's); 4 teaspoons sliced almonds (optional); 1 cup white rum; 1 cup breadcrumbs; salt, to taste; black pepper, to taste; 2 tablespoons parmesan cheese, grated; 2 teaspoons minced parsley; 3 -4 tablespoons unsalted butter (or less if using nonstick pan) or 3 -4 tablespoons margarine (or less if using nonstick pan)

10 ingredients

8 steps

Ingredients

4 boneless skinless chicken breast halves, pounded thin
4 teaspoons chutney (such as Major Grey's)
4 teaspoons sliced almonds (optional)
1 cup white rum
1 cup breadcrumbs
salt, to taste
black pepper, to taste
2 tablespoons parmesan cheese, grated
2 teaspoons minced parsley
3 -4 tablespoons unsalted butter (or less if using nonstick pan) or 3 -4 tablespoons margarine (or less if using nonstick pan)

Directions

1

Preheat oven to 325F.
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 combine bread crumbs, 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.