Foodscape | FoodWine.com
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
- 2 oz. Brie cheese, at room temperature (50 g)
- 3 tbsp finely chopped red peppers (45 mL)
- 3 tbsp finely chopped green onions (about 2 medium) (45 mL)
- 1 tsp minced garlic (5 mL)
- 1 egg
- 2 tbsp 2% milk (25 mL)
- 1/2 cup seasoned bread crumbs (125 mL)
- 1 lb skinless, boneless chicken breasts (about 4) (500 g)
- 1 tbsp vegetable oil (15 mL)
Preparation
- 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.
- 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.
- 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.
Tip
- Instead of serving each breast whole slice each crosswise into medallions and fan out
on plates.
- Replace chicken with turkey, veal, or pork scallopini.
- Brie is a high-fat cheese, but 1/2 cup (2 oz) (50 g) divided among 4 servings makes it acceptable.
Make Ahead
- Prepare chicken breasts early in the day; sauté, then refrigerate. Bake for an extra 5 minutes just prior to serving.
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 | FoodWine.com
Lisa Ekus Presents...
Copyright © 1996—the electronic Gourmet Guide, Inc. All rights reserved.