Rosemary Chicken and Brie En Croute

Be the first to add a photo of this recipe!

45 minutes Prep: 15 minutes Cook: 26 minutes

32 calories per serving view nutrition facts

Ingredients

8	ounces	refrigerator biscuits
2	tablespoons	scallions, spring or green onions	minced
6	ounces	brie cheese	rind removed, cubed
1 1/2	cups	chicken	breast, chopped, cooked
1	each	egg	beaten
1	teaspoon	rosemary leaves	dried, crushed
1	tablespoon	parmesan, parmigiano-reggiano cheese, grated	grated

Garnish
1	medium	tomato	cut in 8 wedges
4	each	scallions, spring or green onions

Directions

Heat oven to 350 degrees F.

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 of chicken, overlapping slightly.

Fold open ends over about 1/2 inch to form rectangle.

Press all edges to seal.

Place seam side down on ungreased 15 x 10 x 1 inch baking pan or cookie sheet.

Cut three 1 inch 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.

0 links

post a link

0 comments

post a comment

Loading related videos (if any)

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Last Recipes Viewed

Recipe Bite

How to Keep Avocados from Turning Brown

by Mark Gold

Avocado is not only rich and delicious, it’s also packed full of nutrients! Unfortunately, like quite a few other fruits, once it has been cut it becomes very hard to keep avocados from turning brown. There are various ways of preventing this, including...