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Brie Pecan Rollups with Raspberry Sauce

SUBMITTED BY: Rebecca Swift PHOTO BY: NAPARKER

"Very rich and delightful."

Brie Pecan Rollups with Raspberry Sauce Recipe

RECIPE RATING:

Read Reviews (37)

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PREP TIME	30 Min
COOK TIME	30 Min
READY IN	1 Hr

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

6 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 white sugar
1/4 cup water
salt and pepper to taste
1/2 cup olive oil

What to Drink?
	Sparkling wine

DIRECTIONS

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

Reviewed on Jul. 29, 2008 by Joan S

My husband says this is the best chicken recipe ever! I did change it a bit. I pounded the... MORE

Reviewed on Oct. 25, 2003 by MAGGIE MCGUIRE

My guests were impressed with this dinner entree. Top cut the fat, I used only half the Brie... MORE

Reviewed on Jan. 15, 2008 by PRINCESS20NY

Full Review

The reviewer gave this recipe 3 stars. This recipe averages a 4.11 star rating.

PRINCESS20NY
Jan. 15, 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 cooking method. Generally I get a bit weary about not cooking chicken all the way through which was my fear based on the instruction for frying for 15 minutes then again for another 15 mintues which in my mind would burn the outside shell of nuts, but not cook the inside. So after frying for 15 mintues first, I then threw it in the oven for 20 instead. The chicken came out very juicy, but bland. The cheese could hardly be tasted and the watery taste of the chicken dispersed the rasberry flavor. I will try this again with just frying like it calls, but I will use more oil than is being called for, fry in a small pan and maybe cover it or something. Also, someone mentioned that they had issues having the pecans stick to the chicken. This was my other reason for putting it in the oven where there would not be a necessity to turn it over many times, hence making the pecans fall off. However, I think there is a fix for this. This would involve crushing the nuts to almost a powder before covering the chicken. (If you like the crunchy texture, you can add some non crushed pecans to the sauce instead.) I have figured out from other recipes that a good way to make things stick is to dredge the chicken in a thin coat of flour first, then dredge in the egg and last roll it in the outsid

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25 users found this review helpful

Might be the odd ball here, but I felt disappointed with this. The flavors just weren't there.... MORE

Reviewed on Feb. 6, 2006 by Irish916

This was very tasty and the presentation was impressive. I will make this recipe again... MORE

Reviewed on Jan. 4, 2004 by chicredhead

I used 1/2 lb. of brie, and I still had some mixture leftover. Two cups of pecans is too much... MORE

Reviewed on Feb. 4, 2004 by LAHOUSE

We liked the taste of this alot - but make sure you crush the pecans good, they didn't stay on... MORE

Reviewed on Jan. 4, 2004 by BANDYCAT

Made this with less cheese and less onions...pan fried for 15 minutes than in 350 degree oven... MORE

Reviewed on Sep. 4, 2005 by PHBROWN

Great recipe! I used half the brie, and chilled the chicken after the brie was applied for... MORE

Reviewed on Jun. 22, 2003 by Amanda Fetters

Interesting and fun flavors - a dish for those with a sense of adventure. Definitely use less... MORE

Reviewed on Feb. 16, 2006 by NAPARKER

We didn't have pecans so used cashews instead. Tasted good...the brie wasn't super but may be... MORE

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Nutritional Information

Brie Pecan Rollups with Raspberry Sauce

Servings Per Recipe: 6

Amount Per Serving

Calories: 905

Total Fat: 72.3g
Cholesterol: 183mg
Sodium: 554mg
Total Carbs: 20.9g
Dietary Fiber: 7.1g
Protein: 47.5g

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Brie Pecan Rollups with Raspberry Sauce

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INGREDIENTS (Nutrition)

What to Drink?

DIRECTIONS

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