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Stuffed Chicken Breasts View Larger

Stuffed Chicken Breasts


  • 6 boneless skinless breasts of chicken
  • 6-8 tablespoons Stonewall Kitchen Fig Raisin Chutney
  • 6 slices of goat, brie or sharp cheddar cheese
  • 1 cup flour
  • Salt and pepper
  • 2 cups Panko breadcrumbs
  • 2 eggs, beaten
  • 2 tablespoons Butter
  • 2 tablespoons olive oil


  1. Preheat oven to 350 degrees F.
  2. Pound chicken breasts to ¼ inch thickness, be careful not to pound holes into the breasts.
  3. 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.
  4. 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.
  5. 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.


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Fig Raisin Chutney
Fig Raisin Chutney Item: 130820 $6.50