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Crispy Mango Chicken Rolls

Course Main Course


  • 1 chicken breast per person
  • Herbs de Provence to taste
  • 1 slice of Brie 1/4 inch thick per breast
  • 1/4 cup milk mixed with 1 egg
  • 1/2 cup bread crumbs
  • 2-4 tbs butter
  • 1/2 cup white wine
  • 3 tbs cream
  • 1 tbs Aloha From Oregon Mango Ginger Chutney per breast


  • Carefully pound the breasts between sheets of wax paper to about 1/4 inch thick being cautious not to make holes in them. Sprinkle lightly with Herbs de Provence & spread the Aloha From Oregon Mango Ginger Chutney in the center of the breast & lay the Brie on top of that. Tuck the sides of the chicken breast in & then roll the breast up in jelly roll style making sure the cheese is encased. Dip the roll in milk & egg, then in the bread crumbs & sauté in 2-4 tbs of butter until lightly browned. Set aside on a warm plate & add 1/2 cup white wine to the pan & reduce to 1/4 cup. Whisk in 3 tbs cream slowly. Pour the sauce over the breast & serve