Sunday, February 03, 2008

Tonight's Dinner


Photo by: Osquer
Dinner baked by: Osquer

ROSEMARY CHICKEN and BRIE en CROUTE
by: Mary Lou Cook, Fallbrook, CA
©2007 General Mills, Inc.

1(8oz.) can refrigerated crescent rolls
2 Tablespoons finely chopped green onions
6 oz. Brie cheese, rind removed, cubed
1 1/2 cups chopped cooked chicken breast
1 egg beaten
1 teaspoon crushed dried rosemary leaves
1 Tablespoon grated Parmesan cheese

Heat oven to 350.

Separate dough into 4 rectangles; firmly press perforations to seal.

Spoon 1/4 of chopped green onions onto center of each rectangle; top with ¼ of cheese cubes. Top each with 1/4 of chicken, pressing into cheese.

Fold short ends over chicken, overlapping slightly. Fold open ends over about 1/2 inch to form rectangle. Press all edges to seal.

Place seam side down on ungreased 15x10x1-inch baking pan or cookie sheet.

Cut three 1-inch slashes on top of each roll to form steam vents. 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.


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This is a yummy and versatile recipe. I've used different cheeses and want to try ham and cheddar next. I may choose an herb other than rosemary for that one. Hmmm. What goes good with ham? --Osquer

2 comments:

Bea said...

Osquer, you might want to try ham with havarti and some dill-just a thought.

Osquer said...

Yummmmm! That does sound fantastic! I love Harvarti with dill! I think I'll try that the next time we have ham. I may add a spoonful of dijon mustard - or honey mustard. Mmm-mmm!