Rosemary Chicken & Brie En Croute Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
8 ounce: Can Pillsbury Refrigerated Crescent Dinner Rolls,
2 tbsp: Minced green onions,
6 ounce: Brie cheese, rind removed cubed
1 1/2 cup: Chopped cooked chicken breast,
1: Egg, beaten
1 tsp: Crushed dried rosemary,
1 tbsp: Grated Parmesan cheese,
GARNISH
1 medium: Tomato, cut in 8 wedges
4: Green onions,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Chicken