You are here: Home » Recipes » Chicken Curry Monte Cristos [with Cranberry Chutney and Pepper Bacon] Chicken Curry Monte Cristos [with Cranberry Chutney and Pepper Bacon] Yield servings PrintEmail Ingredients 1/2 cup jellied cranberry sauce1 cup store bought mango chutney8 slices of thick cut bacon1/4 cup red pepper jelly1 -- store bought, garlic & herb roasted rotisserie chicken, (regular is fine as well), shredded3/4 cup mayonnaise1 stalk celery, finely diced1/2 cup chopped pecans1 teaspoon salt1 teaspoon pepper1 teaspoon curry powder2 teaspoons Hungarian sweet paprika1 stick of butter -- 8, 1/2 " slices of Challah bread6 -- eggs, beaten1/4 cup half and half4 slices of brie cheese Instructions Preheat oven to 375 degrees F. For the cranberry chutney, combine the cranberry sauce and the chutney in a small bowl and stir until the mixture is smooth and well-mixed. Set aside. For the bacon, combine the pepper jelly with one tablespoon of water in a small bowl. Brush the bacon on both sides with the jelly and place on a rack on an aluminum foil-lined baking sheet. Roast the bacon for 13 – 15 minutes or until it has reached the desired level of crispiness. Remove from the oven and set aside. For the chicken salad, combine the chicken, mayo, celery, pecans, salt, pepper, curry powder, and paprika in a large mixing bowl until well-mixed. To assemble the monte cristos, preheat the broiler. Melt 3 tablespoons of butter in a large non-stick skillet over medium heat. Combine the beaten eggs with the half and half. Soak a slice of bread on both sides in the custard and place in the skillet. Repeat with bread slices until the skillet is full. Cook the bread for about 4 – 5 minutes per side or until golden brown and completely cooked. Continue this process until all eight slices have been cooked. Place four of the bread slices onto a baking sheet. Spread equal amounts of chicken salad onto those four slices and top each with a slice of the brie. Broil for 1 – 2 minutes or until the cheese has fully melted. Spoon some of the cranberry chutney down over top of the cheese and place two bacon slices on top of the chutney. Finish by topping the sandwiches with the final four slices of bread. Serve right away and enjoy! Makes 4 sandwiches.