Chicken Roulade En Croutte


· 8- 6oz. Chicken Breasts slightly pounded
· 1 Lb. Cremini mushrooms
· 3 Leeks-Julienned
· 1 Bunch Spinach
· 12 oz. Brie
· 8- 7X5 inch squares Puff Pastry
· Salt n Pepper to taste
· 1 Egg, beaten


Lightly pound chicken breast on cutting board and lay out flat. Wash mushrooms and leeks- Julienne. In a large sauté pan heat ½ Tbsp oil. Sauté the leeks and mushrooms. Add the spinach and sauté until wilted. Remove from the heat and set aside .To stuff the chicken, take the mixture and place in the center of the breast along with 1 ½ ounces of brie and roll up.
Heat 1Tbsp of oil on med. heat in a sauté pan. Sear the chicken on both sides. Let the chicken cool then wrap the chicken in the puff pastry. Brush the pastry with a beaten egg. Bake the chicken wrap at 350˚f or 25 minutes or until the chicken reaches an internal temperature of 165˚. Hint smaller appetizers can be made using small chunks of meat and cheese and wrapping them in smaller bundles. Bake about 12-15 or until browned.

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