ROSEMARY CHICKEN AND BRIE EN CROUTE
How to make Rosemary Chicken and Brie En Croute
Provided by Karen Rees @nurklr2012
Categories Chicken
Number Of Ingredients 7
Steps:
- 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.
- Let stand 5 minutes before serving.
HOLIDAY BRIE EN CROUTE
Steps:
- Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork.
- Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Spread the preserves on the pastry to within 2 inches of the edge. Sprinkle with the cranberries and almonds. Place the cheese in the center of the pastry. Fold the pastry up over the cheese to cover. Trim the excess pastry and press to seal. Brush the seam with the egg mixture. Place seam-side down onto a baking sheet. Decorate with the pastry scraps, if desired. Brush with the egg mixture.
- Bake for 20 minutes or until the pastry is golden brown. Let stand for 45 minutes. Serve with the crackers.
BAKED BRIE EN CROUTE
This is delicious! A great appetizer everyone will love!
Provided by Mrs Sarah
Categories Appetizers and Snacks Cheese Baked Brie Recipes
Time 1h
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Whisk egg and water together to make egg wash.
- Roll out puff pastry gently to a 14-inch square. Trim corners with a knife or pizza cutter to make a circle. Spread apricot preserves over the pastry, leaving a 1-inch margin around the edge. Sprinkle cranberries and almonds over the pastry, and place Brie cheese in the center.
- Brush the edges of the pastry with some of the egg wash. Fold top and bottom of pastry over the dough; trim 2 inches off each edge. Fold remaining pastry on top to cover the Brie cheese completely. Press the seams with your fingers to seal. Remove any excess apricot preserves that leaks out.
- Transfer wrapped cheese, seam-side down, to baking sheet. Brush top with egg wash.
- Bake in the preheated oven until top is golden brown, about 20 minutes. Let stand before serving, about 30 minutes.
Nutrition Facts : Calories 496.5 calories, Carbohydrate 40.9 g, Cholesterol 56 mg, Fat 32 g, Fiber 1.7 g, Protein 13.1 g, SaturatedFat 11.6 g, Sodium 371 mg, Sugar 13.5 g
RASPBERRY CHICKEN BRIE EN CROUTE
Make and share this Raspberry Chicken Brie En Croute recipe from Food.com.
Provided by leigh ann terry
Categories Chicken Breast
Time 3h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Pound each chicken breast to 1/2 inch thickness. Marinate the chicken in the olive oil, rosemary and garlic for 20- 60 minutes.
- Preheat the oven to 400°F (or the recommended baking temperature for the dough). Heat a skillet over medium heat and sauté chicken in 1 tablespoon olive oil until lightly browned on both sides or just cooked through.
- Drain chicken on paper towels and allow to rest.
- Season to taste with salt and pepper.
- Allow puff pastry to thaw at room temperature as directed on package.
- Over medium-high heat combine the water, sugar and raspberries.
- Bring to a boil and simmer uncovered until desired consistency.
- Lay one sheet of puff pastry on a non-stick baking sheet.
- Place one piece of chicken in the center.
- Cover the chicken with 1/2 the brie and the desired amount of raspberries.
- Top with walnuts.
- Fold the pastry over the chicken.
- Wet fingers in cool water if pastry is dry or will not hold position.
- Bake at recommended puff pastry baking time (400°F) until pastry is golden brown.
- This takes approximately 35 minutes.
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BRIE EN CROûTE RECIPE - ONCE UPON A CHEF
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Cuisine American, FrenchTotal Time 40 minsCategory RecipesCalories 167 per serving
- Preheat the oven to 425°F. Line a baking sheet with parchment paper. Slice off the top rind of the brie and discard.
- On a lightly floured work surface, roll each pastry sheet out to a 12-inch square. Trim the corners of each sheet to form two circles. Set the scraps aside; you'll use those later for decorations. Put one of the pastry rounds on the prepared baking sheet. Cut off the top rind of the cheese and place the Brie on top of the pastry, rind side down. Drizzle the top of the cheese with the honey, and then top with the dried cherries, pecans and rosemary.
- Brush the exposed edges of the pastry with the egg mixture. Cover the Brie with the other pastry circle; press against the sides of the cheese and the bottom pastry to form a tight seal. Using a pizza cutter, cut off the excess dough, leaving a generous 1-inch border. Crimp the edges firmly with a fork to seal. Brush the pastry with the egg mixture. Set aside.
- Using a pizza cutter or cookie cutter, cut out nine leaves (about 2-inches long and 1-inch wide) from the scraps. Use a knife to draw the ribs on the leaves, pressing down but not cutting all the way through. Place the leaves on top of the pastry in the shape of a flower, overlapping them slightly and pressing them together in the center. Brush the leaves with the egg mixture. Roll up a 1/2-inch ball of dough and press it in the center; brush the ball with the egg mixture.
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