This was pretty good, I used cherry jam since I didn't have raspberries. Like others, I reduced the amount of cheese.

This tasted good, it was a lot of work though. I didn't read the reviews before I made it and wish I would have. I would, as others suggest, cut the cheese in half. Also, my husband suggested I butterfly the chicken next time instead of pounding flat as it didn't roll very well. I had to use several toothpicks for each roll. I also fried until golden brown and then baked in the oven.

Not sure I liked this, though my family liked it okay. Followed the recipe to a "T", but just didn't like the mix of flavors. Since it received such high ratings I may try it again, maybe using another type of cheese, like suggested by another member. I will say the raspberry sauce added to the chicken's flavor.

Have yet to try, but certianly will. Am suire will make an impressive company dinner.

I had the worst time trying to make this dish. The cheese mixture would not stay rolled in the chicken at first; but after slapping on a layer of pecans it did. The pecans and raspberry sauce worked well together but I just wasn't a huge fan of the overall dish. Sorry.

I truly loved this reciped. Didn't really make much changes - did add a dash of nutmeg to the brie mixture (which I cut the amt in half that I made, as others recommended, and still threw a little bit away). Also didn't use the egg wash for the pecans - they stuck just fine to the chicken without it, but I baked the chicken instead of frying it (much better for you!!). Made the raspberry sauce using splenda instead of sugar & it was divine, but again, much more than I needed. But then again, my husband & kids did't even use it - so it made a great topping for angel food cake. But both my 11yo girl & 4yo boy gobbled it up & my husband loved it.

I made this first without salt to taste and it was fine, but nothing special. However, I then put salt on the chicken and it was a night and day difference. With the salt this recipe is a keeper. Very good.

WOW this was good. Like a previous reviewer, I used raspberry jam and chambord as the sauce (My store didn't have raspberries today), but I don't think it suffered at all for it. I will definitely be making this again, although I will continue to experiment with different cheeses. I can't wait to serve this for a dinner party!

This will take a lot longer than 30 min to prepare. the raspberry sauce is good. as for the chicken..Lets just say it's too much work for the tase of the final product.

No wonder reviewers are positive about this recipe - it is delicious, and looks awesome on a plate. Like others, I cut the brie cheese amount in half, and did likewise with the green onion. I used walnuts (ground finely in a food processor) instead of pecans (it's all I had on hand) and again used half the amount called for, as I combined the nuts with an equal amount of panko crumbs (to reduce the fat content). With the nut/crumb combination, there was no problem with the mixture sticking to the egg wash. I baked the chicken rolls in the oven (350 for 30 minutes) and warmed the raspberry sauce (which I made with 2 tbsp of sugar) before using, which kept the chicken hot longer. Thanks for the recipe Rebecca.

I just heated respberry "Simply Fruit" for the topping and it was great!

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.

Sorry, but I was really dissapointed with this recipe after all the good reviews. It was absolutely tasteless and everyone at home was forced to eat it basically, as it was the only thing available for dinner. My boyfriend suggested stuffing it with blue cheese instead, which sounded like a good idea.If I EVER make anything similar to this recipe again, I would use chives flavored cream cheese and finely ground sausage or bacon in the mixture to add flavor to it and bake it of course.

This recipe was really good. I followed the advice of several others and halved the amount of Brie. To make it lighter (again following someone's advice), instead of the egg wash, I just sprayed the tops of each chicken roll with a buttery flavored spray and then sprinkled the ground pecans over the top. For the raspberry sauce, I used Splenda instead of sugar for a lighter version. I baked it rather than frying and they came out beautifully. I had no problem with leaking cheese, but I didn't actually roll mine, I just folded the chicken on all sides over the top and held it together with toothpicks. Very yummy.

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

This came out very well both times I've made it. The pecans have fallen off but I've just put them in the pan alone and put them on top with the raspberry sauce. I've also substituted the pecan's for cashews which was also very good.

Excellent, I added a leaf or two of spinach with the brie before rolling to add some color. I would do that again. I also made sure the pecans were crushed well added a bit of bread crumbs to the pecan mixture sprayed with a touch of butter and baked. WOW this plated so nice and was incredible in taste. I did not have any rasberries so I used strawberry preserve looking forward to trying the rasberry sauce. This dish would be excellent with a mixed green salad, candied walnut or pecans, blue cheese, pear salad with a rasberry vinegarett. I prepared the chicken the night before (pounding flat) so the rolling cheese and coating with pecans seemed mimimal in prep work.