Side Pannel
Rosemary Chicken and Brie En Croute
Rosemary Chicken and Brie En Croute
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry
Ingredients List
- 8 oz Can Pillsbury
- -Refrigerated Crescent
- -Dinner Rolls
- 2 tb Minced green onions
- 6 oz Brie cheese, rind removed
- -cubed
- 1 1/2 c Chopped cooked chicken
- -breast
- 1 Egg, beaten
- 1 ts Crushed dried rosemary
- 1 tb Grated Parmesan cheese
Directions
GARNISH
1 md Tomato, cut in 8 wedges
4 Green onions
Heat oven to 350 degrees. Separate dough into 4 rectangles; firmly press
perforations to seal. Spoon 1/4 of minced onions onto center of each
rectangle; top with 1/4 of cheese cubes. Top each with 1/4 of chicken,
pressing into cheese. Fold short ends oven chicken, overlapping slightly.
Fold open ends over about 1/2" to form rectangle. Press all edges to seal.
Place seam side down on ungreased 15 x 10 x 1" baking pan or cookie sheet.
Cut three 1" slashes on top of each roll to allow steam to escape. Brush
with egg; sprinkle with rosemary and Parmesan cheese. Bake for 21 to 26
minutes or until golden brown. Garnish each sandwich with 2 tomato wedges
and 1 green onion. Let stand 5 minutes before serving.
1 md Tomato, cut in 8 wedges
4 Green onions
Heat oven to 350 degrees. Separate dough into 4 rectangles; firmly press
perforations to seal. Spoon 1/4 of minced onions onto center of each
rectangle; top with 1/4 of cheese cubes. Top each with 1/4 of chicken,
pressing into cheese. Fold short ends oven chicken, overlapping slightly.
Fold open ends over about 1/2" to form rectangle. Press all edges to seal.
Place seam side down on ungreased 15 x 10 x 1" baking pan or cookie sheet.
Cut three 1" slashes on top of each roll to allow steam to escape. Brush
with egg; sprinkle with rosemary and Parmesan cheese. Bake for 21 to 26
minutes or until golden brown. Garnish each sandwich with 2 tomato wedges
and 1 green onion. Let stand 5 minutes before serving.
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