Rosemary Chicken And Brie En Croute Recipes

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.

BRIE & MUSHROOMS EN CROUTE

Steps:

• Preheat the oven to 375 degrees F. Line a sheet pan with parchment.
• Put the olive oil and butter in a large skillet over medium-high heat. When the butter has melted and the oil is hot, add the onion, minced rosemary, thyme and garlic and stir to combine. Add the mushrooms and cook until golden, about 5 minutes. Season with a good pinch of salt and pepper, then stir. Deglaze the pan with the wine and continue to cook until the wine has reduced, about 1 minute. Set aside.
• In a small bowl, make an egg wash by beating the egg with 1 tablespoon of cold water.
• Lay out the puff pastry sheet on a floured surface and pile the mushrooms in the middle. Place the wheel of Brie in the center. Fold up the sides of the puff pastry to enclose the mushrooms and Brie, folding in the edges to seal. Place the wrapped Brie on the prepared sheet pan seam-side down and brush with the egg wash.
• Bake until golden, 30 to 35 minutes. Allow to cool slightly, then top with rosemary sprigs and dried cranberries to resemble an evergreen bush with berries.

ROSEMARY CHICKEN AND BRIE EN CROUTE

Steps:

• Heat oven to 350°F. Separate dough into 4 rectangles firmly press perforations to seal. Spoon 1/4 of chopped green 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 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 15 x 10 x 1-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 at 350°F. for 21 to 26 minutes or until golden brown. Garnish each sandwich with 2 tomato wedges and 1 green onion. Let stand 5 minutes before serving. TIP: For easy cleanup, line baking pan with foil.Nutrition Per Serving: Calories 450 Protein 30g Carbohydrate 25g Fat 25g Sodium 790mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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.

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.

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.