Chicken Breast Bundles With Cranberry Chutney

• 1 12 cups fresh cranberries or 1 12 cups frozen cranberries
• 1 medium pear, peeled, chopped
• 12 cup packed brown sugar
• 13 cup raisins
• 14 teaspoon ground ginger
• 14 teaspoon allspice
• 14 cup water
• 1 tablespoon vinegar
• 14 cup butter or 14 cup margarine
• 8 boneless skinless chicken breasts (about 4 oz each)
• 14 teaspoon pepper
• 2 (8 ounce) cans refrigerated crescent dinner rolls
• 1 (4 ounce) package garlic & herb spreadable cheese
• 1 egg, beaten, if desired

1. In 1 1/2-quart microwavable bowl, mix all Cranberry Chutney ingredients; cover with microwavable waxed paper.
2. Microwave on High 5 to 8 minutes, stirring twice, until cranberries pop open.
3. Set aside to thicken and cool.
4. Meanwhile, heat oven to 375F
5. Lightly spray large cookie sheet with cooking spray.
6. In 12-inch skillet, melt butter over medium heat.
7. Sprinkle chicken breasts with pepper; add to skillet.
8. Cook 8 to 10 minutes or until well browned on all sides.
9. Set aside to cool slightly.
10. Unroll both cans of the dough and separate into 8 rectangles; press each into 6x4-inch rectangle, firmly pressing perforations to seal.
11. Spread cheese evenly in center of each dough rectangle; place chicken over cheese.
12. Bring corners of dough together over chicken and press to seal; place on cookie sheet.
13. Bake 18 to 22 minutes or until deep golden brown, brushing lightly with egg during last 5 minutes of baking time.
14. Stir chutney; serve with warm chicken bundles.

fresh cranberries, pear, brown sugar, raisins, ground ginger, allspice, water, vinegar, butter, chicken breasts, pepper, rolls, garlic, egg

Taken from www.food.com/recipe/chicken-breast-bundles-with-cranberry-chutney-144157 (may not work)