Rosemary Chicken & Brie En Croute
Yield
4 servingsPrep
15 minCook
26 minReady
45 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
refrigerator biscuits
|
* |
| 2 | tablespoons |
scallions, spring or green onions
minced |
|
| 6 | ounces |
brie cheese
rind removed, cubed |
*
|
| 1 ½ | cups |
chicken
breast, chopped, cooked |
|
| 1 | each |
eggs
beaten |
|
| 1 | teaspoon |
rosemary leaves
dried, crushed |
|
| 1 | tablespoon |
Parmesan cheese
grated |
|
| Garnish | |||
| 1 | medium |
tomatoes
cut in 8 wedges |
|
| 4 | each |
scallions, spring or green onions
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
refrigerator biscuits
|
* |
| 3E+1 | ml |
scallions, spring or green onions
minced |
|
| 173.4 | ml/g |
brie cheese
rind removed, cubed |
*
|
| 355 | ml |
chicken
breast, chopped, cooked |
|
| 1 | each |
eggs
beaten |
|
| 5 | ml |
rosemary leaves
dried, crushed |
|
| 15 | ml |
Parmesan cheese
grated |
|
| Garnish | |||
| 1 | medium |
tomatoes
cut in 8 wedges |
|
| 4 | each |
scallions, spring or green onions
|
|
Directions
Heat oven to 350℉ (180℃).
Separate dough into 4 rectangles; firmly press perforations to seal.
Spoon ¼ of minced onions onto center of each rectangle; top with ¼ of cheese cubes.
Top each with ¼ of chicken, pressing into cheese.
Fold short ends of chicken, overlapping slightly.
Fold open ends over about ½ 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.
