Reviewed: Aug. 6, 2007

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.

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Llie

Cooking Level: Intermediate

Living In: Youngstown, Ohio, USA

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Reviewed: Jul. 4, 2007

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.

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ValerieFrancine

Cooking Level: Expert

Living In: Chino Hills, California, USA

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Reviewed: Sep. 23, 2006

This was ok, but didn't really make my taste buds go wow. Sorry...

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Ker

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Aug. 8, 2006

Takes a little time to prepare and is more costly than an average dinner. However, the taste was amazing and my guests raved. It looks fantastic plated too.

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KEISON

Cooking Level: Intermediate

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Reviewed: Jul. 3, 2006

This dish was excellent- I was unsure of the raspberry sauce at first, but when I tried it I couldn't believe how much it added to the dish! A delightful contrast of flavors- pecans at their best.

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Maria

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Reviewed: Mar. 12, 2006

This was great tasting but I think it was a lot of work! Will make again though.

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6 users found this review helpful

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SONYABOW

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Feb. 16, 2006

We didn't have pecans so used cashews instead. Tasted good...the brie wasn't super but may be personal preference. The raspberry sauce added lots of colour and flavour! Yum!

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9 users found this review helpful

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NAPARKER

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Reviewed: Feb. 15, 2006

I'm sorry but this just wasn't there for us. The onion/garlic mixture was bizarre with the berries, it was greasy and the cheese came out of the middle. Will not make again.

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4 users found this review helpful

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Southern GurL

Cooking Level: Expert

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Reviewed: Feb. 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 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.

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23 users found this review helpful

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Irish916

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Reviewed: Sep. 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 cup of Chambord. Next time I will grind the pecans more and bake the rolls, so I can do other things while they cook.

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11 users found this review helpful

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PHBROWN

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Reviewed: Apr. 13, 2005

I gave this five stars; it really was incredible. My dinner guest & my husband absolutely loved it (so did I)! I didn't have pecans so I used ground toasted walnuts. Also, instead of making raspberry sauce from fresh berries I simply warmed some raspberry preserves in a saucepan and added a little extra water along with a spritz of lemon juice to thin it. The end result was delicious. I will definitely make this again.

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5 users found this review helpful

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ANGELSHARK

Cooking Level: Expert

Home Town: Delaplane, Virginia, USA

Living In: Sacramento, California, USA

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Reviewed: Feb. 1, 2005

This was delicious, but even after grinding the nuts in a blender, they still had a hard time staying on/not burning.

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3 users found this review helpful

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PRACTICINGJOY

Cooking Level: Intermediate

Home Town: Everett, Washington, USA

Living In: Shoreline, Washington, USA

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Reviewed: Aug. 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.

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19 users found this review helpful

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LAHOUSE

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Reviewed: Jun. 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 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.

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MAGGIE MCGUIRE

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Reviewed: Jun. 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.

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18 users found this review helpful

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BANDYCAT

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Reviewed: Feb. 16, 2003

This was okay. Not as good as I had expected. Will not make again.

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2 users found this review helpful

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PK01

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Reviewed: May 13, 2002

Delicious!!! I would use a little bit less brie also. The sauce makes it!

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7 users found this review helpful

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MAMACDONALD

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Reviewed: Mar. 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.

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11 users found this review helpful

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Amanda Fetters

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Reviewed: Feb. 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 really made this recipe good, though.

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20 users found this review helpful

Reviewer:

chicredhead

Cooking Level: Intermediate

Home Town: Saint Louis Park, Minnesota, USA

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Brie Pecan Rollups with Raspberry Sauce

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