Chicken Stuffed with Chutney

Try a tasteful new recipe and you will love the perfectly balanced flavours and delightful look of a juicy chicken steak on your plate.

  • 40 min
  • Intermediate
  • 4 persons
Chicken Stuffed with Chutney


  • 600 g chicken breast (4 fillets)
  • 1 Vegeta universal
  • 50 g white flour rough
  • 50 ml oil
  • 50 ml white wine
  • 1 Podravka chicken bouillon
  • 100 ml half-and-half or single cream

For the stuffing

  • 2 tbsp Podravka Chutney - mild
  • 1 tbsp breadcrumbs
  • 50 g spring onions
  • 1 tsp parsley, chopped
  • 1 egg


  1. Trim the chicken fillets, make a cut in the middle with a small sharp knife and sprinkle with Vegeta universal.
  2. To make the stuffing, combine chutney, breadcrumbs, finely chopped spring onion and parsley in a bowl, add the egg and mix well.
  3. Use a piping bag to stuff the chicken fillets and secure them with toothpicks.
  4. Coat the chicken with flour and fry with a little oil on all sides. Deglaze with white wine, add the water and chicken bouillon, and cook on low heat for about 10 minutes.
  5. Finish the sauce by adding cream and cooking briefly.
  6. Serve with potato gnocchi boiled in a large pot of lightly salted water.

Serving: Serve this chutney-stuffed chicken with potato gnocchi.

Nutritional values

Energy 768 kcal / 3.210 kJ
Total fat 53,61 g
– od toga: zasićene masne kiseline 1,46 g
Total carbohydrates 22,55 g
Diet fibres 265,23 g
Total proteins 46,15 g
Salt 3,88 g
Vitamin A 1.185,09 μg
Vitamin D 71,99 μg
Niacin 25,36 mg
Pantoten acid 2,04 mg
Potassium 678,62 mg
Calcium 331,19 mg
Phosphor 549,29 mg
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Per 100 g of product Source: Podravka d.d.