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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Chicken cordon bleu with blueberry chutney Recipe

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This recipe for Chicken cordon bleu with blueberry chutney is from The Peterson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
boneless skinless chicken breasts halved
1-1/3C Panko crumbs
2 eggs
2 Tbsp milk
2 tsp cornstarch
1/4 tsp dry mustard
Salt, pepper
1/3C prosciutto chopped
1C shredded mozzarella
2/3C blue cheese crumbled
3 Tbsp finely chopped fresh basil

BLUEBERRY CHUTNEY:
1/2 Tbsp butter
1/4C finely chopped onion
3 Tbsp white wine vinegar
1/3C golden raisins
3 Tbsp minced crystallized ginger
1/3C packed dark brown sugar
1/2 Tbsp Worcestershire sauce
1/2 tsp curry powder
Pinch salt
1/8 tsp nutmeg
1-1/2 C fresh or frozen blueberries
Directions:
Directions:
Put each chicken breast between sheets of plastic wrap and pound to 1/4 inch thick
Whisk together eggs, milk, cornstarch, mustard.
Season chicken with salt/pepper.
Mix prosciutto, mozzarella, blue cheese, basil in a small bowl. Divide into 6ths.
Place a portion of the filling on each breast, on the bottom half toward the center. Roll the bottom of the chicken breast over the filling, then roll tightly. Roll the chicken in egg mixture to coat, then roll in panko. Arrange on a baking pan covered with parchment. Let rest 20 minutes

Preheat oven to 350.
Bake chicken at 350 40-45 minutes. Rest 5 minutes before serving. Serve topped with chutney

CHUTNEY:
In a 1 qt saucepan saute onion in butter. Stir in rest of ingredients. Bring to a boil, reduce to simmer for 15 minutes, stirring occasionally.

 

 

 

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