Brie Pecan Rollups with Raspberry Sauce
Brie Pecan Rollups with Raspberry Sauce requires around 1 hour from start to finish. This recipe covers 33% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 839 calories, 44g of protein, and 67g of fat each. It is a good option if you're following a gluten free diet. A mixture of salt and pepper, egg, garlic, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the egg you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.
Instructions
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.
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.
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.
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.
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.