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My review
Brie Pecan Rollups with Raspberry Sauce
Rebecca Swift
"Very rich and delightful."
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Ingredients
1 h servings 882Original recipe yields 6 servings
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Directions
{{model.addEditText}} Print- Pound the 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 egg beat and water in a small bowl and whisk together to make egg wash. Place toasted pecans in a shallow dish or bowl. Dip each chicken 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 on each side. When browned, cook for an additional 15 minutes, until cooked through and chicken juices run clear.
- To Make Raspberry Sauce: Meanwhile, place raspberries, sugar and water in a blender. Blend for 3 to 4 minutes, then pour through a sieve to remove seeds.
- Remove cooked chicken rolls from skillet to paper towels to drain. When drained, transfer to a serving plate and drizzle with raspberry sauce. Drizzle some sauce onto the plate in a circle, and serve.
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Reviews
Read all reviews 4558 Ratings
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Most helpful positive review
7/29/2008
My husband says this is the best chicken recipe ever! I did change it a bit. I pounded the chicken flat, and used goat cheese instead of brie. I have used brie also and I like both but I have so...
Most helpful critical review
1/14/2008
Might be the odd ball here, but I felt disappointed with this. The flavors just weren't there. I did things a little differently, however not so much with the ingredients really, as with the coo...
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7/29/2008
My husband says this is the best chicken recipe ever! I did change it a bit. I pounded the chicken flat, and used goat cheese instead of brie. I have used brie also and I like both but I have so...
1/14/2008
Might be the odd ball here, but I felt disappointed with this. The flavors just weren't there. I did things a little differently, however not so much with the ingredients really, as with the coo...
6/24/2003
My guests were impressed with this dinner entree. Top cut the fat, I used only half the Brie and baked rather than fried these. To get a crispy oven fried version, I simply sprayed them with but...
2/6/2006
This was very tasty and the presentation was impressive. I will make this recipe again because it tasted and looked so good even though the prep was a little messy and I had a difficult time wi...
2/23/2002
I used 1/2 lb. of brie, and I still had some mixture leftover. Two cups of pecans is too much - most of them ended up on the bottom of the skillet turning black. The raspberry sauce on top rea...
8/8/2003
We liked the taste of this alot - but make sure you crush the pecans good, they didn't stay on the chicken well, and make sure you wrap the chicken around the cheese well or it will leak out.
6/20/2003
Made this with less cheese and less onions...pan fried for 15 minutes than in 350 degree oven for 15 minutes. It was really great. Dinner guests said they had to have recipe.
3/10/2002
Interesting and fun flavors - a dish for those with a sense of adventure. Definitely use less cheese and green onion than the recipe calls for, or there will be a lot of it left over.
9/4/2005
Great recipe! I used half the brie, and chilled the chicken after the brie was applied for about 10 min, while I made the rasberry sauce. I used Splenda in place of sugar and added about 1/4 c...