Brie Pecan Rollups with Raspberry Sauce

Ingredients

Contains: egg, milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 6 skinless, boneless chicken breast halves
• 1 pound Brie cheese
• 1 cup chopped green onion
• 2 cloves garlic, crushed
• 2 cups finely chopped toasted pecans
• 1 egg, beaten
• 1/4 cup water
• 2 cups fresh raspberries
• 1/4 cup white sugar
• 1/4 cup water
• salt and pepper to taste
• 1/2 cup olive oil

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Place each chicken breast half between sheets of plastic wrap and pound to about 1/4 inch (6 mm) thick. Season both sides with salt and pepper.

2. Stir together the Brie, chopped green onion and crushed garlic. Spread an equal portion over each chicken piece, roll up tightly and secure with toothpicks.

3. Whisk the beaten egg with 1/4 cup water in a shallow dish. Spread the chopped toasted pecans in another shallow dish. Dip each rollup in the egg, then press it into the pecans to coat.

4. Heat the olive oil in a large ovenproof skillet over medium-high heat. Sear the rollups seam side down for 3 minutes, then turn and sear 2 minutes more until golden.

5. Transfer the skillet to a 400°F (204°C) oven and bake 15 to 20 minutes until the chicken reaches 165°F (74°C) in the thickest part. Let rest 5 minutes.

6. For the sauce, combine the raspberries, white sugar and the remaining 1/4 cup water in a saucepan. Simmer over medium heat 8 to 10 minutes, stirring, until the raspberries break down.

7. Strain the sauce through a fine sieve, pressing on the solids, if you want it smooth. Remove the toothpicks from the rollups, slice them and serve with the raspberry sauce.