Rosemary Chicken and Brie En Croute

Rosemary Chicken And Brie En Croute Recipe

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Karen Rees



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10 Min
20 Min


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  • 8 oz
    crescent dinner rolls
  • 2 Tbsp
    green onions, diced
  • 6 oz
    brie cheese, cubed with rind removed
  • 1 1/2 c
    chicken breasts, cooked and cubed
  • 1
    egg, beaten
  • 1 tsp
  • 1 Tbsp
    parmesan cheese, grated

How to Make Rosemary Chicken and Brie En Croute


  1. Heat oven to 350 degrees.
  2. Separate dough into 4 rectangles; firmly press perforations to seal.
  3. Spoon 1/4 of minced onions onto center of each rectangle; top with 1/4 of cheese cubes.
  4. Top each with 1/4 of chicken, pressing into cheese.
  5. Fold short ends oven chicken, overlapping slightly.
  6. Fold open ends over about 1/2" to form rectangle.
  7. Press all edges to seal.
  8. Place seam side down on ungreased 15 x 10 x 1" baking pan or cookie sheet.
  9. Cut three 1" slashes on top of each roll to allow steam to escape.
  10. Brush with egg; sprinkle with rosemary and parmesan cheese.
  11. Bake for 21 to 26 minutes or until golden brown.
  12. Let stand 5 minutes before serving.

Printable Recipe Card

About Rosemary Chicken and Brie En Croute

Course/Dish: Chicken
Other Tags: Quick & Easy, For Kids

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