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Brie Pecan Rollups with Raspberry Sauce

Brie Pecan Rollups with Raspberry Sauce

  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h
Rebecca Swift

Rebecca Swift

Very rich and delightful.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 882 kcal
  • 44%
  • Fat:
  • 69.9 g
  • 108%
  • Carbs:
  • 20.5g
  • 7%
  • Protein:
  • 47.2 g
  • 94%
  • Cholesterol:
  • 183 mg
  • 61%
  • Sodium:
  • 553 mg
  • 22%

Based on a 2,000 calorie diet

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Directions

  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.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Joan S
83

Joan S

7/29/2008

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 some goat cheese in the house that I want to use up so I used that. You can cut the amount of brie in half and still have leftover cheese. I ground the pecans in the food process or until they are like bread crumbs. That way they stick to the chicken better. And then I bake the chicken instead of frying. I bake it at 350 degrees for about 30-40 minutes. I use raspberry jam for the sauce mixed with chambord. I melt the jam on the stove and add the chambord. It is really good and saves time. This is my go to fancy chicken recipe.

PRINCESS20NY
44

PRINCESS20NY

1/15/2008

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 cooking method. Generally I get a bit weary about not cooking chicken all the way through which was my fear based on the instruction for frying for 15 minutes then again for another 15 mintues which in my mind would burn the outside shell of nuts, but not cook the inside. So after frying for 15 mintues first, I then threw it in the oven for 20 instead. The chicken came out very juicy, but bland. The cheese could hardly be tasted and the watery taste of the chicken dispersed the rasberry flavor. I will try this again with just frying like it calls, but I will use more oil than is being called for, fry in a small pan and maybe cover it or something. Also, someone mentioned that they had issues having the pecans stick to the chicken. This was my other reason for putting it in the oven where there would not be a necessity to turn it over many times, hence making the pecans fall off. However, I think there is a fix for this. This would involve crushing the nuts to almost a powder before covering the chicken. (If you like the crunchy texture, you can add some non crushed pecans to the sauce instead.) I have figured out from other recipes that a good way to make things stick is to dredge the chicken in a thin coat of flour first, then dredge in the egg and last roll it in the outsid

MAGGIE MCGUIRE
35

MAGGIE MCGUIRE

10/25/2003

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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