0 Picture
Ingredients
- 4 skinless, boneless chicken breast halves
- 1 pound Brie cheese
- 1 cup chopped green onion
- 2 cloves garlic, crushed
- 2 cups finely chopped toasted pecans
- 1 egg, beaten
- 1/4 cup water
- 2 cups fresh raspberries
- 1/4 cup sugar
- 1/4 cup water
- salt and pepper, to taste
- 1/2 cup olive oil
Details
Servings 4
Preparation time 30mins
Cooking time 60mins
Preparation
Step 1
Pound chicken to flatten. Soften Brie in microwave; in a medium bowl combine the Brie, green onion and garlic and mix together. Spread about 1/4 cup of this mixture onto each chicken breast half. Roll up and secure with toothpicks.
Combine beaten egg and water in a small bowl and whisk together to make egg wash. Place toasted pecans in a shallow dish. Dip each roll in egg wash, then roll through the pecans, coating on all sides.
Heat oil in a large skillet over medium high heat and cook chicken rolls for 15 minutes, turning to brown each side. When browned, cook for an additional 15 minutes, until cooked through and chicken juices run clear.
Raspberry Sauce: Place raspberries, sugar and water in a blender. Blend for 3-4 minutes, then pour through a sieve to remove seeds.
Remove cooked chicken rolls from skillet and drain on paper towels. Transfer to a serving plate and drizzle with raspberry sauce.
Review this recipe