Important Update: Calorie Count will be shutting down on March 15th. Please click here to read the announcement. Data export is available.

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

Looking for an easy Chicken Cordon Bleu Roll-Ups with Ginger 'n' Spice Blueberry Chutney recipe? Learn how to make Chicken Cordon Bleu Roll-Ups with Ginger 'n' Spice Blueberry Chutney using healthy ingredients.

Submitted by johndashner

Makes 6 servings

Recipe courtesy Barbara Estabrook Show: Ultimate Recipe ShowdownEpisode: Ultimate Recipe Showdown: Party Foods, Season 3

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

24 oz chicken breast (6 boneless and skinless filets)
1 1/3 cups breadcrumbs (panko)
1/2 teaspoon garlic salt
1 tablespoon olive oil
3 egg whites
2 tablespoons milk
2 teaspoons cornstarch
1/4 teaspoon ground mustard
1 1/2 teaspoons salt
3/4 teaspoon black peppercorns (ground)
1/3 cup finely chopped prosciutto (about 3 ounces)
1 cup shredded fontina cheese
2/3 cup crumbled blue cheese (recommended: Stilton)
3 tablespoons finely chopped fresh basil leaves, plus leaves for garnish

Ginger 'n' Spice Blueberry Chutney:
1/2 tablespoon butter
1/4 cup finely chopped sweet onion
3 tablespoons white wine vinegar
1/3 cup golden raisins
3 tablespoons minced crystallized ginger
1/3 cup dark brown sugar
1/2 tablespoon Worcestershire sauce
1/2 teaspoon curry powder
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 1/2 cups fresh or frozen blueberries

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

  1. Put each chicken breast between 2 pieces of plastic wrap and pound to 1/4-inch thickness, tapering thickness along the edges to 1/8-inch. Set aside until needed.

  2. Combine the panko and garlic salt in a small bowl and drizzle with oil; toss until coated. Heat a large nonstick skillet over medium-high heat. When the skillet is hot add the panko and toast until light golden, stirring constantly. Pour the toasted panko into a shallow dish.

  3. In another shallow dish, whisk together the egg whites, milk, cornstarch and mustard.

  4. Line a jelly roll pan with foil (to catch any juices) then set a large wire rack over foil. Remove plastic wrap from chicken. Put the chicken on a work surface and sprinkle with salt and peppercorns; rub into the flesh. In a small bowl stir together the prosciutto, fontina, blue cheese and chopped basil. Divide the mixture into 6 portions. On each breast, put a portion of the mixture on the bottom half and toward the center. Roll the bottom edge of the breast over the filling then roll up tightly, tucking in the sides. Press firmly on the seam to secure. Roll the chicken in the egg white mixture to coat, then roll in the panko crumbs, pressing firmly. Arrange the chicken on the wire rack in the pan, spacing equally. Let rest for 20 minutes.

  5. Preheat the oven to 350 degrees F.

  6. For the chutney: In a heavy 1-quart saucepan add the butter and let it melt over medium-high heat. Add the onion and cook until tender, and stirring often, about 3 minutes. Stir in the vinegar, raisins, ginger, brown sugar, Worcestershire sauce, curry, salt, nutmeg and blueberries. Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes, stirring occasionally. Remove from heat and slightly mash the blueberries with a potato masher. Cover the pan and set aside.

  7. After resting the chicken for 20 minutes, put the pan in the preheated oven and bake until an instant-read thermometer reaches 160 degrees F when inserted into the center of the chicken roll, about 40 minutes. Remove from oven and let the chicken to rest for 5 minutes before serving. Transfer the chicken to a serving platter and serve topped with the chutney, (no need to reheat). Garnish with basil leaves and serve.

  8. Cook's Note: The chutney can be made ahead and is just as delicious cold or warm over the chicken.


Main Dish

Nutrition Facts
Serving Size 276.9g
Amount Per Serving
Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrates
Dietary Fiber
Vitamin A 9% Vitamin C 8%
Calcium 27% Iron 17%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.


Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
  Good points
  • High in niacin
  • High in selenium
  •   Bad points
  • High in sodium
  • Join Calorie Count - It's Easy and Free!