Chicken Breast Bundles With Cranberry Chutney Recipes

Steps:

• Place the chicken breasts in a glass or non-reactive baking dish.
• Stir the onion soup mix, cranberry sauce, and French dressing together in a bowl until well blended. Pour over the chicken breasts. Cover the baking dish with plastic wrap, and refrigerate at least 8 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove plastic wrap from the baking dish, and cover loosely with aluminum foil.
• Bake chicken in preheated oven until top is bubbly and slightly browned, about 1 hour and 15 minutes.

Steps:

• In 1 1/2-quart microwavable bowl, mix all Cranberry Chutney ingredients; cover with microwavable waxed paper. Microwave on High 5 to 8 minutes, stirring twice, until cranberries pop open. Set aside to thicken and cool.
• Meanwhile, heat oven to 375°F
• Lightly spray large cookie sheet with cooking spray.
• In 12-inch skillet, melt butter over medium heat.
• Sprinkle chicken breasts with pepper; add to skillet. Cook 8 to 10 minutes or until well browned on all sides. Set aside to cool slightly.
• Unroll both cans of the dough and separate into 8 rectangles; press each into 6x4-inch rectangle, firmly pressing perforations to seal.
• Spread cheese evenly in center of each dough rectangle; place chicken over cheese. Bring corners of dough together over chicken and press to seal; place on cookie sheet.
• Bake 18 to 22 minutes or until deep golden brown, brushing lightly with egg during last 5 minutes of baking time.
• Stir chutney; serve with warm chicken bundles.