Pound chicken breasts to ¼ inch thickness, be careful not to pound holes into the breasts.
Lay one slice of cheese in the center of the pounded breast. Top with one generous Tbsp. Of Stonewall Kitchen Fig and Raisin Chutney, leaving a ½ inch margin on all sides.
Tuck in the sides of the breast and roll up like a jellyroll. Squeeze gently to seal.
Season the flour with salt and pepper. Dust the chicken with flour. Dip in egg wash, and gently roll in Panko breadcrumbs coating all sides. Repeat for remaining breasts.
Heat oil and butter in a sauté pan over medium high heat. Place chicken rolls in pan and cook on all sides until golden brown. If not cooked through, finish chicken off in preheated oven for 10-15 minutes until done. Cut into pinwheels before serving.