Brie Pecan Chicken With Raspberry Sauce Recipes

Steps:

• 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.

Steps:

• Place chicken in shallow pan.
• Drizzle with melted butter.
• Bake at 350 for 45 minutes.
• Drain any excess fats from pan.
• Combine remaining ingredients and spoon over chicken, bake another 15- 20 minutes.

Steps:

• 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.

Steps:

• Sprinkle chicken with salt and pepper. In a large nonstick skillet coated with cooking spray, cook chicken over medium heat for 5-7 minutes on each side or until a thermometer reads 170°., Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil; cook until liquid is reduced to 1/2 cup. Serve with chicken.

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.

Steps:

• Preheat oven to 425°F.
• Mix flour, cayenne, 1/8 tsp salt and a few turns of the pepper mill in a shallow bowl.
• Mix egg and milk in another small bowl.
• Combine pecans and breadcrumbs and remaining salt on waxed paper or in a shallow dish.
• Pat thighs dry and dredge in flour mixture, then dip in egg mixture, then coat with pecan mixture on both sides, pressing in gently to help them adhere.
• Place on a shallow baking sheet and bake for 35 minutes or until chicken is done. Don't overcook or chicken will be dry.
• While chicken is cooking, in a small bowl combine raspberry preserves, mustard and honey, mixing well. Heat in microwave until hot. This can also be done in a small saucepan on the stove, but it's just as good in the microwave and you don't have to dirty another pan.
• Place chicken on plate and drizzle with raspberry sauce.

Steps:

• In food processor (or can finely chop with knife) chop pecans; add flour and salt.
• Dip chicken cutlets in beaten egg, then in flour/pecan mixture, coating well.
• Combine raspberry preserves, honey, and vinegar in small sauce pan. Heat until warm and combined.
• Pan fry chicken in small drizzle of olive oil on medium heat until browned on both sides. (With cutlets this will take a very small amount of time. If using larger breasts, adjust cooking time.).
• Drizzle warmed sauce over chicken to serve.