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Brie Pecan Rollups with Raspberry Sauce

SUBMITTED BY: Rebecca Swift PHOTO BY: NAPARKER

"Very rich and delightful."
RECIPE RATING:
The reviewer gave this recipe 40 stars. This recipe average a 4 star rating.
Read Reviews (34)
PREP TIME  30 Min
COOK TIME  30 Min
READY IN  1 Hr

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

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

DIRECTIONS

  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

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 6, 2006 by Irish916
This was very tasty and the presentation was impressive. I will make this recipe again... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 4, 2007 by ValerieFrancine