Preparation
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1.
Trim the chicken fillets, make a cut in the middle with a small sharp knife and sprinkle with Vegeta No MSG Chicken.
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2.
To make the stuffing, combine chutney, breadcrumbs, finely chopped spring onion and parsley in a bowl, add the egg and mix well.
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3.
Use a piping bag to stuff the chicken fillets and secure them with toothpicks.
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4.
Coat the chicken with flour and fry with a little oil on all sides. Deglaze with white wine, add Vegeta broth chicken reduced sodium, and cook on low heat for about 10 minutes.
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5.
Finish the sauce by adding cream and cooking briefly.
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6.
Serve with potato gnocchi boiled in a large pot of lightly salted water.
Serving
Serve this chutney-stuffed chicken with potato gnocchi.
