Chicken Breast Bundles With Cranberry Chutney

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 1 1/2 cups fresh cranberries or 1 1/2 cups 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 allspice
• 1/4 cup water
• 1 tablespoon vinegar
• 1/4 cup butter or 1/4 cup margarine
• 8 boneless skinless chicken breasts (about 4 oz each)
• 1/4 teaspoon pepper
• 2 (8 ounce) cans refrigerated crescent dinner rolls
• 1 (4 ounce) package garlic & herb spreadable cheese
• 1 egg, beaten, if desired

Recipe

• 1 in 1 1/2-quart microwavable bowl, mix all cranberry 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
• 3 lightly spray large cookie sheet with cooking spray.
• 4 in 12-inch skillet, melt butter over medium heat.
• 5 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.
• 6 unroll both cans of the dough and separate into 8 rectangles; press each into 6x4-inch rectangle, firmly pressing perforations to seal.
• 7 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.
• 8 bake 18 to 22 minutes or until deep golden brown, brushing lightly with egg during last 5 minutes of baking time.
• 9 stir chutney; serve with warm chicken bundles.