Rosemary Chicken And Brie En Croute Recipes

HOLIDAY BRIE EN CROUTE

Steps:

• 1.Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork. 2.Sprinkle the flour on the work surface. Unfold the pastry sheet on the work 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. 3.Bake for 20 minutes or until the pastry is golden brown. Let stand for 45 minutes. Serve with the crackers. 4.Flavor Variation: For Brie en Croute Provencal, omit the preserves, cranberries and almonds. Stir 1/4 cup diced jarred sun-dried tomatoes, 2 tablespoons olive tapenade and 2 tablespoons toasted pine nuts in a small bowl. Spoon the mixture in the center of the pastry sheet. Top with the cheese and proceed as directed above.

ROSEMARY CHICKEN AND BRIE EN CROUTE

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.

DRIED CHERRIES, PECANS AND ROSEMARY BRIE EN CROUTE

Steps:

• Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. 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. Stir the cherries, pecans, honey and rosemary in a small bowl. Spread the cherry mixture into the center of the pastry square. Top with the cheese round. Brush the edges of the pastry with the egg mixture. Fold two opposite sides of the pastry over the cheese. Trim the remaining two sides of the pastry square to 2-inches from the edge of the cheese. Fold the sides up onto the cheese and press the edges to seal. Place the pastry-wrapped cheese seam-side down onto a baking sheet. Brush the pastry with the egg mixture
• Decorate the top with pastry scraps or additional rosemary, if desired. Brush the pastry with the egg mixture.
• Bake for 20 to 25 minutes or until the pastry is deep golden brown. Let stand for 45 minutes to 1 hour. Serve with the crackers.
• *To soften cherries, mix the cherries and 1/2 cup hot water in a small bowl. Let stand for 1 minute. Drain and pat the cherries dry.

RASPBERRY CHICKEN BRIE EN CROUTE

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.