Brie Pecan Rollups with Raspberry Sauce

I had to use strawberries instead of raspberries because the raspberries that I bought for this recipe went fuzzy on me, but it was still pretty tasty. My fiance was licking the plate clean, so I guess that says it all, right?

I was disappointed with the overall finished product. Straining the raspberry seeds was a pain. I used Perdue thin sliced chicken cutlets, and after they were stuffed, rolled, and secured, they took forever to cook through.

the flavor was great and I used the ingredients as listed with one exception to follow….but I did make some changes to the technique.1) the raspberry sauce:I simmered the berries/water/sugar in a pan then strained them. I don’t understand why you put the berries in the blender then strain them…this will chop up the seeds and make them harder to strain. Cooking the berries brings out more of the juice/flavor and the seeds you want to strain are not all chopped up in little bits; 2)the filling: I made it as listed though my garlic cloves are sooo huge that in effect I probably doubled them. The brie: does not say if you are supposed to use the rind on or rind off…and that will make a big difference in the flavor. I ended up using the rind off. 3) the crust: 2 cups of pecans is very expensive and also hard to stick to the chicken. Then when you brown it some of that then falls off the chicken. I changed it to half nuts and half bread crumbs. It costs a lot less to make, stays on the chicken better and there is still plenty of nutty crunchy pecan flavor. And then I just put them in a 350 oven for 45 min instead of browning them and then finishing them in the oven. The nuts don’t fall off that way.

I used feta instead of brie and after frying until brown on both sides, I baked in the oven. Very delicious! Definitely crush the pecans until they are basically powder if you want them to stick well as a crust.

This is a pretty easy dish that makes you look like a great chef. It’s always a crowd pleaser

My husband now requests this on a regular basis. The Original recipe is good, but after a few trials I found that using Garlic and herb flavored Brie gives a better flavor than just the regular brie with onion and garlic added to it.

This is super good and impressive! My husband really enjoyed it too! I used melted strawberry jam and orange juice for the sauce because that’s what I had and it worked well!

This turned out great. As someone else suggested, I baked the chicken at 350 for 30 minutes instead of frying and I used less than half the brie that the recipe called for, but I loved it and will definitely make it again. It was fairly easy to make, while at the same time being fancier in appearance and taste than your standard chicken recipe. The raspberry sauce was great and so simple. This one’s a keeper.

The raspberry sauce definitely makes the difference. I used cream cheese. Make sure the pecans are FINELY chopped bec/ they don’t stick very well. I used frozen raspberries, and added less sugar and almost no water. Makes it thicker

I absolutely loved this. The only change I made was to use candied pecans. Very tasty!

Did not stick together as I would have liked, but the flavour was great! Excellent recipe for “family meal”, but I would not serve for a dinner party (only because they kinda fell apart).

This was pretty good, I used cherry jam since I didn’t have raspberries. Like others, I reduced the amount of cheese.

This tasted good, it was a lot of work though. I didn’t read the reviews before I made it and wish I would have. I would, as others suggest, cut the cheese in half. Also, my husband suggested I butterfly the chicken next time instead of pounding flat as it didn’t roll very well. I had to use several toothpicks for each roll. I also fried until golden brown and then baked in the oven.

Not sure I liked this, though my family liked it okay. Followed the recipe to a “T”, but just didn’t like the mix of flavors. Since it received such high ratings I may try it again, maybe using another type of cheese, like suggested by another member. I will say the raspberry sauce added to the chicken’s flavor.

Have yet to try, but certianly will. Am suire will make an impressive company dinner.

I had the worst time trying to make this dish. The cheese mixture would not stay rolled in the chicken at first; but after slapping on a layer of pecans it did. The pecans and raspberry sauce worked well together but I just wasn’t a huge fan of the overall dish. Sorry.

I truly loved this reciped. Didn’t really make much changes – did add a dash of nutmeg to the brie mixture (which I cut the amt in half that I made, as others recommended, and still threw a little bit away). Also didn’t use the egg wash for the pecans – they stuck just fine to the chicken without it, but I baked the chicken instead of frying it (much better for you!!). Made the raspberry sauce using splenda instead of sugar & it was divine, but again, much more than I needed. But then again, my husband & kids did’t even use it – so it made a great topping for angel food cake. But both my 11yo girl & 4yo boy gobbled it up & my husband loved it.

I made this first without salt to taste and it was fine, but nothing special. However, I then put salt on the chicken and it was a night and day difference. With the salt this recipe is a keeper. Very good.

WOW this was good. Like a previous reviewer, I used raspberry jam and chambord as the sauce (My store didn’t have raspberries today), but I don’t think it suffered at all for it. I will definitely be making this again, although I will continue to experiment with different cheeses. I can’t wait to serve this for a dinner party!

This will take a lot longer than 30 min to prepare. the raspberry sauce is good. as for the chicken..Lets just say it’s too much work for the tase of the final product.

No wonder reviewers are positive about this recipe – it is delicious, and looks awesome on a plate. Like others, I cut the brie cheese amount in half, and did likewise with the green onion. I used walnuts (ground finely in a food processor) instead of pecans (it’s all I had on hand) and again used half the amount called for, as I combined the nuts with an equal amount of panko crumbs (to reduce the fat content). With the nut/crumb combination, there was no problem with the mixture sticking to the egg wash. I baked the chicken rolls in the oven (350 for 30 minutes) and warmed the raspberry sauce (which I made with 2 tbsp of sugar) before using, which kept the chicken hot longer. Thanks for the recipe Rebecca.