In a food processor, fitted with a metal blade, combine the chicken, shallots, garlic, cream, cognac, and parsley. Process until smooth. Season with salt and pepper. To check the seasoning; bring a pot of water to a boil. Roll 1 teaspoon of the filling into a ball. Add to the boiling water and cook for about 2 minutes. Remove from the water and drain. Taste the chicken and reseason if necessary.
Place each piece of chicken breast between two pieces of plastic wrap. Using a meat mallet, pound out the chicken thinly, to about 1/4 inch thick. Remove from the plastic wrap and season both sides with salt and pepper.
Divide the filling in half and spread evenly over the chicken. Roll the chicken up tightly. Wrap tightly in plastic wrap, tying the ends with twine. Place the chicken in the boiling water and poach for 20 minutes. Remove from the water and cool completely. Place in the refrigerator until chilled.
Slice the chicken into 1/4-inch slices and place on each crouton. Place 1 teaspoon of the chutney on top of each crouton. Garnish with parsley.