Mango Chutney Chicken and Brie Roll-ups use just 4 ingredients. Follow our tips to assemble in minutes and then sit back while it bakes! It’s a low-carb crowd-pleaser that’s perfect for special occasions!
The simple combination of creamy brie and tangy mango chutney made this a very popular recipe at our make-ahead meal kitchen! Assemble ahead of time and freeze, just like Chicken Asparagus Roll-ups. Or, enjoy it right away.
Shhhh. There’s no need to tell anyone just how easy it is to make baked chicken with mango chutney and brie. And, you will be asked. So, prepare 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!)
How to Make Mango Chutney Chicken and Brie Roll-ups
Follow these tips for easy prep and dinner will be ready in no time.
Use chicken cutlets instead of pounding chicken for roll-ups
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. Season chicken with salt and pepper.
Tips for working with Brie Cheese
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.)
How to Roll Mango Chutney Chicken and Brie
Layer a slice of brie and a heaping teaspoon of mango chutney in the center of each piece of chicken. 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. Bake!
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.
I bought a small jar of prepared mango chutney and used the leftover amount to make Turkey Burgers with Mango Chutney.
In case you’re inspired to make your own, I found a homemade mango chutney recipe over at Simply Recipes which looks very tasty.
How to freeze Baked Chicken with Mango Chutney and Brie
First of all, don’t bake anything! Prepare Mango Chutney Chicken roll-ups up to the point where cooking would begin and freeze the chicken uncooked.
Place chicken in a single layer in a freezer safe container. Cover, label and store in the refrigerator for up to two months. When you are ready to enjoy this dish, defrost the roll-ups in the refrigerator and then cook according to the recipe instructions.
It doesn’t get any easier than that!
Please rate this recipe if you make it and tag @DinnerMom or #DinnerMom on social media. We love to see what you are cooking up!
Mango Chutney Chicken and Brie Roll-ups
- 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
- Preheat oven to 350 degrees F.
- Lay chicken cutlets flat on piece of wax paper or plastic wrap.
- Season both sides of the chicken with salt and pepper.
- Cut brie into 6 slices about 1/4 inch thick and about the width of the chicken.
- Place a slice of brie in the center of each piece of chicken.
- Place a heaping teaspoon of mango chutney on top of the brie.
- Carefully roll the chicken, keeping the brie in the center of the roll.
- Place chicken roulades in a baking dish.
- Bake, uncovered, for about 25 minutes or until the chicken is no longer pink.
- Spoon excess juices that ooze out of the chicken over the chicken and serve with additional mango chutney on the side, if desired.
- Buying chicken cutlets saves you from pounding chicken to the desired thickness.
- 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.