Rosemary Chicken And Brie En Croute

* Exported from MasterCook *

ROSEMARY CHICKEN AND BRIE EN CROUTE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 oz Can Pillsbury
-Refrigerated Crescent
-Dinner Rolls
2 T Minced green onions
6 oz Brie cheese, rind removed
-cubed
1 1/2 c Chopped cooked chicken
-breast
1 Egg, beaten
1 t Crushed dried rosemary
1 T Grated Parmesan cheese
-----GARNISH-----
1 md Tomato, cut in 8 wedges
4 Green onions

Heat oven to 350 degrees. Separate dough into 4 rectangles;
firmly press perforations to seal. Spoon 1/4 of minced 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 oven chicken, overlapping slightly. Fold open ends over
about 1/2" to form rectangle. Press all edges to seal. Place
seam side down on ungreased 15 x 10 x 1" baking pan or cookie
sheet. Cut three 1" slashes on top of each roll to allow steam
to escape. Brush with egg; sprinkle with rosemary and Parmesan
cheese. Bake 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.



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