Brie Pecan Rollups with Raspberry Sauce

Chicken breasts rolled with a Brie cheese/green onion/garlic mixture, then dipped in egg and toasted pecans and browned to doneness. A simple raspberry sauce is drizzled over these delicacies for a superb finishing touch.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 882 Calories

Ingredients

• 1 egg, beaten
• ¼ cup water
• ¼ cup white sugar
• ½ cup olive oil
• 2 cups fresh raspberries
• salt and pepper to taste
• 2 cloves garlic, crushed
• 6 skinless, boneless chicken breast halves
• 1 cup chopped green onion
• 1 pound Brie cheese
• 2 cups finely chopped toasted pecans

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.