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Lisa Ekus Presents...

Chicken Breast Stuffed with Brie Cheese,
Red Pepper and Green Onions

Preheat oven to 425 degrees F (220 degrees C)
Baking sheet sprayed with vegetable spray


  1. In small bowl, mix Brie, red peppers, green onions and garlic. In small bowl whisk together egg and milk. Put bread crumbs on a plate.

  2. Between sheets of waxed paper, pound breasts to 1/4-inch (5 mm) thickness. Put 1 tbsp (15 mL) Brie mixture at a short end of each breast. Roll up tightly; secure edge with a toothpick.

  3. Dip each chicken roll in egg wash, then in bread crumbs. Heat oil in large nonstick skillet sprayed with vegetable spray, cook over high heat for 3 minutes, turning often, or until browned on all sides. Put on prepared baking sheet and bake for 10 minutes or until just done at center. Remove toothpicks before serving.


Make Ahead

Per Serving
Calories 284
Protein 33 g
Fat total 11 g
Fat saturated 4 g
Carbohydrates 12 g
Sodium 637 mg
Cholesterol 134 mg
Fiber 0 g

Recipes from Rose Reisman's Enlightened Home Cooking

Chicken Breast Stuffed with Brie Cheese, Red Pepper and Green Onions

Beef and Sausage Sloppy Joes

Recipe from:

Rose Reisman's Enlightened Home Cooking
by Rose Reisman
Cover Photograph by Mark T. Shapiro
Robert Rose, Inc.
$18.95/trade paperback
16 color photographs throughout
Books available: August 1996
Publication date: September 1996
Foreword by Dr. Roy M. Clark, Chair of the National Breast Cancer Fund, Canada and Sharon Green, Executive Director, Y-ME
ISBN: 1-896503-16-0
Reprinted with permission

Foodscape |
Lisa Ekus Presents...

Copyright © 1996—the electronic Gourmet Guide, Inc. All rights reserved.