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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.
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2
Set aside until needed.
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3
Combine the panko and garlic salt in a small bowl and drizzle with oil; toss until coated.
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4
Heat a large nonstick skillet over medium-high heat.
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5
When the skillet is hot add the panko and toast until light golden, stirring constantly.
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6
Pour the toasted panko into a shallow dish.
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7
In another shallow dish, whisk together the egg whites, milk, cornstarch and mustard.
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8
Line a jelly roll pan with foil (to catch any juices) then set a large wire rack over foil.
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9
Remove plastic wrap from chicken.
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10
Put the chicken on a work surface and sprinkle with salt and peppercorns; rub into the flesh.
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11
In a small bowl stir together the prosciutto, fontina, blue cheese and chopped basil.
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12
Divide the mixture into 6 portions.
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13
On each breast, put a portion of the mixture on the bottom half and toward the center.
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14
Roll the bottom edge of the breast over the filling then roll up tightly, tucking in the sides.
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15
Press firmly on the seam to secure.
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16
Roll the chicken in the egg white mixture to coat, then roll in the panko crumbs, pressing firmly.
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17
Arrange the chicken on the wire rack in the pan, spacing equally.
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18
Let rest for 20 minutes.
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19
Preheat the oven to 350 degrees F.
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20
For the chutney: In a heavy 1-quart saucepan add the butter and let it melt over medium-high heat.
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21
Add the onion and cook until tender, and stirring often, about 3 minutes.
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22
Stir in the vinegar, raisins, ginger, brown sugar, Worcestershire sauce, curry, salt, nutmeg and blueberries.
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23
Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes, stirring occasionally.
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24
Remove from heat and slightly mash the blueberries with a potato masher.
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25
Cover the pan and set aside.
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26
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.
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27
Remove from oven and let the chicken to rest for 5 minutes before serving.
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28
Transfer the chicken to a serving platter and serve topped with the chutney, (no need to reheat).
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29
Garnish with basil leaves and serve.
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30
Cook's Note: The chutney can be made ahead and is just as delicious cold or warm over the chicken.
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31
A viewer, who may not be a professional cook, provided this recipe.
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32
The Food Network Kitchens chefs cannot make representation as to the results.
