See Also: Chicken / Poultry · Cooking Club
Chicken Breast with Fresh Chutney
From Dorothy McNett's recipes at www.dorothymcnett.com. Make a batch of Peach or Apricot Chutney a few hours or days in advance.
2-3 chicken breasts (cutlets) skinned and boned
several large spinach or bibb lettuce leaves
1/2 - 1 cup Peach or Apricot Chutney
2-3 lengths of string cheese (Mozzarella)
pinches of sea salt
a few grindings of pepper
paprika
2-3 tablespoons extra virgin olive oil
baby greens and more chutney for serving
Slice and flatten out the chicken pieces so that you have pieces about 4 by 6 inches in size and 1/4 inch thick. (Just estimates!) Spread a thin layer of the chutney over each cutlet, and arrange a spinach or lettuce leaf over the chutney. Place a long piece of the cheese down the center lengthwise, cutting to fit within 1/2 inch of each end. Roll up, tucking in the ends as much as possible to make a fairly neat bundle. Secure with a toothpick or cooking twine. Sprinkle each with salt, pepper and paprika. In heavy bottomed saute pan heat the oil. Place the cutlets with the seams facing down and saute several minutes. Carefully turn over and continue to cook on medium low heat 5-10 minutes, or until chicken is done. Place some green leaves on serving plate, top with a cutlet and drizzle with more of the chutney.
Recipe created 2011-07-11.
