20ounceschicken breast cutletsabout ¼ inch in thickness
4ouncesbrie cheesefrom a small wedge
4teaspoonsmango chutneyplus extra to serve over the top if desired
1teaspoonpaprika
Salt and pepper to taste
Instructions
Preheat oven to 350 °F.
Lay chicken cutlets flat on a piece of wax paper. Season both sides of the chicken with salt and pepper.
Cut brie into 6 slices about ¼ 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. Sprinkle paprika, salt and pepper over the top.
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.
Video
Notes
There are more expert tips and step-by-step pictures above.
Using chicken cutlets saves you from pounding chicken to the desired thickness.
To flatten chicken breasts, place them between sheets of plastic wrap. Use the flat side of the meat mallet to gently pound the chicken to a uniform thickness, starting in the middle and working out to the edges.
Alternative methods: Butterfly standard chicken breasts or make a pocket and stuff the ingredients inside.
Keep brie chilled so it's easy to work with.
The rind on the brie is edible and blends with the other ingredients during the cooking process. But you can cut it off.