Brie Pecan Rollups with Raspberry Sauce

Brie Pecan Rollups with Raspberry Sauce

45

"Very rich and delightful."
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Ingredients

1 h servings 882 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 882 kcal
  • 44%
  • Fat:
  • 69.9 g
  • 108%
  • Carbs:
  • 20.5g
  • 7%
  • Protein:
  • 47.2 g
  • 94%
  • Cholesterol:
  • 179 mg
  • 60%
  • Sodium:
  • 553 mg
  • 22%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

45
  1. 58 Ratings

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Most helpful positive review

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 so...

Most helpful critical review

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 coo...

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 so...

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 coo...

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 but...

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 wi...

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 rea...

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.

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.

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.

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 c...