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Chicken Cordon Bleu Roll-Ups with Ginger 'n' Spice Blueberry Chutney Recipe

Chicken Cordon Bleu Roll-Ups with Ginger 'n' Spice Blueberry Chutney

Recipe courtesy Barbara Estabrook

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (8)

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Average Rating:

Total Reviews: 8

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  • on July 21, 2011

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    This was the most amazing thing i have ever eaten. For the chicken i just breaded it and added pecans but i didn't roll it or anything like that and it was amazing.

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  • on June 02, 2011

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    lots of work, but it was pretty and the blueberry chutney was yummy!

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  • on April 29, 2011

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    Took about 3 hours to put together... and cook. I didn't think it would take as long to make as it did.. next time plan ahead!

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  • on November 21, 2010

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    I made this recipe for a dinner party .... was actually very easy to put together and was a definite crowd pleaser. The blueberry chutney is amazing!

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  • on May 11, 2010

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    Ok, I am lazy and I didn't make the chicken roll up. I used chicken breasts and breaded it like the chicken cordon blue, cooked it about half way through, and then added the meat and cheese on the top of the chicken and finished the cooking. I then poured the chutney over the breasts. It was delicious, without all the work. I will be making this again because everyone in the family loved it (including my 3 year old son.

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  • on March 31, 2010

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    I made this recipe last night and my husband I really enjoyed the flavors. The key is not to overcook the chicken so it stays moist. The chutney was wonderful but I did add 1 tablespoon of lemon juice and 2 teaspoons of sugar. Cooking the chicken on a rack is a must so the crust stays crunchy on all sides. Those different mouth feels are what makes this dish a success. Plus it's pretty.

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  • on March 28, 2010

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    She used a mezzaluna set. It is cool to use!!!

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  • on March 24, 2010

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    What a neat chopping tool! Love the bowl! Where do I get one?

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