Chicken Cordon Bleu Roll-Ups with Ginger 'n' Spice Blueberry Chutney

Name: Chicken Cordon Bleu Roll-Ups with Ginger 'n' Spice Blueberry Chutney
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 6
Cuisine: Global
Ingredients: 158 milliliters crumbled blue cheese (recommended: Stilton); 355 milliliters fresh or frozen blueberries; 1 Tbsps butter; 2 teaspoons cornstarch; 3 Tbsps minced crystallized ginger; 1 teaspoons curry powder; 79 milliliters packed dark brown sugar; 3 egg whites; 237 milliliters shredded fontina cheese; 3 Tbsps finely chopped fresh basil leaves, plus leaves for garnish; 1 teaspoons garlic salt; 79 milliliters golden raisins; 0 teaspoons ground mustard; 0 teaspoons ground nutmeg; 2 Tbsps milk; 1 Tbsp olive oil; 315 milliliters panko crumbs; 85 grams 1/3 cup finely chopped prosciutto (about; 0 teaspoons salt; 2 teaspoons salt; 680 grams boneless, skinless chicken breast halves (about each); 59 milliliters finely chopped sweet onion; 3 Tbsps white wine vinegar; 1 teaspoons ground black peppercorns; 1 Tbsps Worcestershire sauce

You can never have too many main course recipes, so give Chicken Cordon Bleu Roll-Ups with Ginger 'n' Spice Blueberry Chutney a try. One portion of this dish contains about 39g of protein, 24g of fat, and a total of 536 calories. This recipe serves 6. This recipe covers 22% of your daily requirements of vitamins and minerals. Head to the store and pick up ground mustard, blueberries, cornstarch, and a few other things to make it today. To use up the curry powder you could follow this main course with the Curry Ice Cream with Mango and Pistachio as a dessert.

Instructions

Put each chicken breast between 2 pieces of plastic wrap and pound to 1/4-inch thickness, tapering thickness along the edges to 1/8-inch. Set aside until needed.

Ingredients you will need

Chicken Breast

Wrap

Equipment you will use

Plastic Wrap

Combine the panko and garlic salt in a small bowl and drizzle with oil; toss until coated.

Ingredients you will need

Garlic Salt

Panko

Cooking Oil

Equipment you will use

Bowl

Heat a large nonstick skillet over medium-high heat. When the skillet is hot add the panko and toast until light golden, stirring constantly.

Ingredients you will need

Panko

Toast

Equipment you will use

Frying Pan

Pour the toasted panko into a shallow dish.

Ingredients you will need

Panko

In another shallow dish, whisk together the egg whites, milk, cornstarch and mustard.

Ingredients you will need

Corn Starch

Egg Whites

Mustard

Milk

Equipment you will use

Whisk

Line a jelly roll pan with foil (to catch any juices) then set a large wire rack over foil.

Ingredients you will need

Jelly

Roll

Equipment you will use

Wire Rack

Aluminum Foil

Frying Pan

Remove plastic wrap from chicken.

Ingredients you will need

Whole Chicken

Wrap

Equipment you will use

Plastic Wrap

Put the chicken on a work surface and sprinkle with salt and peppercorns; rub into the flesh. In a small bowl stir together the prosciutto, fontina, blue cheese and chopped basil. Divide the mixture into 6 portions. On each breast, put a portion of the mixture on the bottom half and toward the center.

Ingredients you will need

Blue Cheese

Peppercorns

Prosciutto

Whole Chicken

Fontina Cheese

Basil

Salt

Dry Seasoning Rub

Equipment you will use

Bowl

Roll the bottom edge of the breast over the filling then roll up tightly, tucking in the sides. Press firmly on the seam to secure.

Ingredients you will need

Roll

Roll the chicken in the egg white mixture to coat, then roll in the panko crumbs, pressing firmly. Arrange the chicken on the wire rack in the pan, spacing equally.

Ingredients you will need

Egg Whites

Whole Chicken

Panko

Roll

Equipment you will use

Wire Rack

Frying Pan

Let rest for 20 minutes.

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

For the chutney: In a heavy 1-quart saucepan add the butter and let it melt over medium-high heat.

Ingredients you will need

Chutney

Butter

Equipment you will use

Sauce Pan

Add the onion and cook until tender, and stirring often, about 3 minutes. Stir in the vinegar, raisins, ginger, brown sugar, Worcestershire sauce, curry, salt, nutmeg and blueberries. Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes, stirring occasionally.

Ingredients you will need

Worcestershire Sauce

Blueberries

Brown Sugar

Raisins

Vinegar

Ginger

Nutmeg

Curry Powder

Onion

Salt

Remove from heat and slightly mash the blueberries with a potato masher. Cover the pan and set aside.

Ingredients you will need

Blueberries

Potato

Equipment you will use

Potato Masher

Frying Pan

After resting the chicken for 20 minutes, put the pan in the preheated oven and bake until an instant-read thermometer reaches 160 degrees F when inserted into the center of the chicken roll, about 40 minutes.

Ingredients you will need

Whole Chicken

Roll

Equipment you will use

Kitchen Thermometer