 |
Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
Elegant dinner for special occasions. One reviewer suggested adding 1 tsp flaked almonds along with the chutney, which I think is a great idea. I am adding that as an optional ingredient. 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 325°F.
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.
|
|