Chicken with Mango Chutney and Brie

Stuffed Chicken with Mango Chutney and Brie is a simple recipe with just 4 ingredients. It bakes in the oven and the preparation is minimal. But, the crowd you wow will think it involved so much more!

Chicken with Mango Chutney and Brie

Shhhh. There’s no need to tell anyone just how easy it is to make these tasty chicken roll-ups stuffed with mango chutney and brie. And, you will be asked. So, be prepared with your story, if you intend to impress. 🙂

They’re a secret weapon for:

  • unexpected guests (they’re that fancy)
  • unplanned dinners (they’re that easy)
  • ho-hum chicken (they’re that tasty!)

By the way,they’re gluten-free and lower in carbs too! It just keeps getting better and better!

The simple combination of creamy brie and tangy mango chutney make this dish a crowd-pleaser. (By the way, my other all-star, assempble and bake chicken recipes that do not disappoint are Alice Springs Chicken and Monterey Chicken! You may want to check these out!) This is an early favorite on The Dinner-Mom site that has been updated to include nutritional information. It was a very popular recipe at our make ahead meal assembly store!

Chicken with Mango Chutney and Brie – Step-by-Step Roll-up Instructions.

If you follow these tips for easy prep, dinner will be ready in no time.

1. The chicken should be about 1/4 inch in thickness. Uggh. That’s me imagining that you are not excited about pounding chicken. Then don’t. Buy chicken “cutlets” instead. That’s my number one tip. Be sure to season the chicken with salt and pepper.

Sliced brie cheese

2. Cut the brie into slices about 3/8 inch thick..more than quarter, but less than half an inch. You can, but you don’t have to, remove the white rind on the cheese. It melts and mixes with the mango chutney in this recipe. It’s still on the strips in the picture above. If you want to remove it, then cut if off with a knife or scrape it off with the edge of a spoon before you cut it. Keep the brie cold and it will be easy to work with. (Leave it out while you are doing other things and…well just don’t do it. It will get very gooey.)

IMG_6844

3. Layer a slice of brie and a heaping teaspoon of mango chutney in the center of each piece of chicken.

Chicken Roulades

4. Roll up the chicken and secure it with a toothpick (which was not absolutely necessary, but I did it to be safe.) Sprinkle paprika over the top.

5. Bake the chicken uncovered at 350 degrees F for about 25 minutes or until the chicken is no longer pink.

6. Some of the sauce and cheese will ooze out. Spoon it over the top and serve the chicken with some more mango chutney on the side.

Chicken Roulades Stuffed with Mango Chutney and Brie

 I bought a small jar of prepared mango chutney and used what was left over to make Ground Turkey Burger Sliders infused with mango chutney.

In case you are inspired to make your own, I found a homemade mango chutney recipe over at Simply Recipes which looks very tasty.

Chicken Roulades Stuffed with Mango Chutney and Brie Recipe

You can also prepare these chicken roll-ups and freeze them (before your cook them.) Defrost them in the refrigerator and then cook according to the recipe instructions. It doesn’t get any easier than that!

Print
Chicken Stuffed with Mango Chutney and Brie
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

Baked chicken stuffed with mango chutney and brie is a crowd-pleaser with just 4 ingredients. You don't need to tell anyone just how easy they were to make!

Course: Main Course
Cuisine: American
Servings: 6 Roulades
Calories: 243 kcal
Ingredients
  • 24 ounces Chicken breast cutlets about 1/4 inch in thickness
  • Salt and pepper to taste
  • 6 ounces brie from a small wedge
  • 6 teaspoons mango chutney plus extra to serve over the top if desired
  • 1 teaspoon paprika
Instructions
  1. Preheat oven to 350 degrees F.
  2. Lay chicken cutlets flat on piece of wax paper or plastic wrap.
  3. Season both sides of the chicken with salt and pepper.
  4. Cut brie into 6 slices about 1/4 inch thick and about the width of the chicken.
  5. Place a slice of brie in the center of each piece of chicken.
  6. Place a heaping teaspoon of mango chutney on top of the brie.
  7. Carefully roll the chicken, keeping the brie in the center of the roll.
  8. Place chicken roulades in a baking dish.
  9. Bake, uncovered, for about 25 minutes or until the chicken is no longer pink.
  10. Spoon excess juices that ooze out of the chicken over the chicken and serve with additional mango chutney on the side, if desired.
Recipe Notes

1) Buying chicken cutlets saves you from pounding chicken to the desired thickness. 2) The rind on the brie is edible and blends with the mango chutney during the cook process. But, you can cut it off. It's easiest to work with brie when it is cold.

Nutrition Facts
Chicken Stuffed with Mango Chutney and Brie
Amount Per Serving
Calories 243 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 5g 25%
Cholesterol 100mg 33%
Sodium 311mg 13%
Potassium 468mg 13%
Total Carbohydrates 5g 2%
Dietary Fiber 0g 0%
Sugars 3g
Protein 29g 58%
Vitamin A 7.3%
Vitamin C 2.4%
Calcium 5.8%
Iron 3.7%
* Percent Daily Values are based on a 2000 calorie diet.

Pin this to your chicken board:

Stuffed Chicken with Mango Chutney and Brie is baked in the oven. It has just 4 ingredients and is a family favorite! Gluten-free

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Comments

  1. The Foodarian says:

    Lovely, must try this very soon. Thanks for sharing.

  2. These look delicious. Thanks for the recipe.

  3. Saw these on G+ and had to come over to say they look magnificent!!

  4. What a fabulous way to change-up my weeknight dinners! I often do chicken breast, but have never rolled them like this. Can’t wait to try it.

  5. Mango chutney makes everything better! I love the simplicity of this dish, too.

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