Chutney Stuffed Chicken Parcels

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Recipe by @wholesomecook

Delicious warm for dinner or cold, served with a salad or taken to a picnic. Select chicken breasts that are similar in size so that they cook evenly. 

Serves 2

INGREDIENTS

  • 2 x 250g chicken breasts
  • 6 slices prosciutto
  • ½ jar Barker's Sundried Tomato & Olive Chutney
  • 50g cream cheese
  • Large handful rocket leaves, to serve

METHOD

  1. Preheat oven to 180C.
  2. Slice chicken breasts across. Place 3 slices of prosciutto on a cutting board, overlapping slightly. Place chicken breast on top and open it up.
  3. Repeat with the remaining prosciutto and chicken breast.
  4. Dollop about 1.4 jar of the chutney onto each chicken breast (do not touch the raw chicken with the spoon before getting more chutney for the next one).
  5. Spread all over the chicken breast. Place thinly sliced cream cheese on top of one half and fold over the other half. Wrap snugly in prosciutto.
  6. Repeat with the other breast. Transfer to a baking paper-lined tray and bake for 25 minutes.
  7. Remove from the oven and serve with a side salad of rocket.
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