Reviewed: Sep. 8, 2008

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

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Reviewer:

Tricia

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Milpitas, California, USA

Reviewed: Sep. 8, 2008

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.

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Reviewer:

Rebekah

Cooking Level: Intermediate

Living In: Crystal, Minnesota, USA

Reviewed: Sep. 4, 2008

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.

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Reviewer:

kac2research

Cooking Level: Intermediate

Reviewed: Aug. 21, 2008

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

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Reviewer:

Cook'n G'ma

Cooking Level: Expert

Home Town: Germantown, New York, USA

Reviewed: Aug. 16, 2008

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.

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Reviewer:

FoodObsessedMom

Cooking Level: Expert

Home Town: Williamsburg, Virginia, USA

Living In: Abingdon, Virginia, USA

Reviewed: Aug. 14, 2008

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.

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Reviewer:

Sandi R.

Cooking Level: Intermediate

Reviewed: Aug. 13, 2008

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.

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Reviewer:

Cassie

Reviewed: Aug. 7, 2008

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!

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Reviewer:

Lisa

Cooking Level: Intermediate

Reviewed: Aug. 3, 2008

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.

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Reviewer:

CHAD2

Cooking Level: Expert

Living In: Slidell, Louisiana, USA

Reviewed: Aug. 2, 2008

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.

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