Brie Pecan Rollups with Raspberry Sauce Recipe -
Brie Pecan Rollups with Raspberry Sauce Recipe
  • READY IN 1 hr

Brie Pecan Rollups with Raspberry Sauce

Recipe by  

"Very rich and delightful."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins
  • COOK

    30 mins

    1 hr


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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 More Reviews

Most Helpful Positive Review
Jul 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 some goat cheese in the house that I want to use up so I used that. You can cut the amount of brie in half and still have leftover cheese. I ground the pecans in the food process or until they are like bread crumbs. That way they stick to the chicken better. And then I bake the chicken instead of frying. I bake it at 350 degrees for about 30-40 minutes. I use raspberry jam for the sauce mixed with chambord. I melt the jam on the stove and add the chambord. It is really good and saves time. This is my go to fancy chicken recipe.

Most Helpful Critical Review
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

Oct 25, 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 butter flavored cooking spray (rather than using egg dip) prior to rolling them in GROUND toasted pecans. To cut carbs, I subd spoonful equal for the sugar in the berry sauce and added a touch of lemon juice. YUMMY! Thanks Rebecca.

Feb 06, 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 with the cheese mixture staying inside the chicken when I rolled it up. To make this a little lighter I did make a few changes - I substituted 1/2 of the finely chopped pecans with seasoned breadcrumbs (put both in food processor to mix to desired consistency) and baked at 350 degrees F for 30 minutes instead of cooking in olive oil on stove top.

Jan 04, 2004

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 really made this recipe good, though.

Feb 04, 2004

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.

Jan 04, 2004

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.

Jun 22, 2003

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.


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  • Calories
  • 882 kcal
  • 44%
  • Carbohydrates
  • 20.5 g
  • 7%
  • Cholesterol
  • 179 mg
  • 60%
  • Fat
  • 69.9 g
  • 108%
  • Fiber
  • 6.7 g
  • 27%
  • Protein
  • 47.2 g
  • 94%
  • Sodium
  • 553 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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