©1986 ~ updated 2022
AuthorDartagnan"a timeless classic from Kenley's on the River 1986"
Measure 4 - 2 tablespoon portions of chilled brie onto parchment paper. Spread or roll out to about 3" long
portions. Place in freezer. (30 minutes minimum)
Saute chopped mushrooms in 2 tablespoons of butter until soft, turn up heat and add chicken demi-glace and 1/4
cup of white wine. Reduce heat and let simmer until liquid is competely gone.
Place spinach in a 12 quart pot, add dry red wine, 2 tablespoons of butter and To Taste the following, oregano,
basil, thyme, black pepper. Cover and heat on low until just wilted. Drain and set aside.
Melt 1/2 stick butter and add lemon juice and zest, set aside for basting.
Mix bread crumbs, garlic powder, oregano, thyme, basil and black pepper.
Pound out chicken breasts flat. Trim if needed.
Drain and mix spinach with chopped mushrooms. (try not to snack on that too much)
Place very well chilled brie in center of chicken breast; surrounding with spinach/mushroom mixture. Tuck in the ends and roll up. Coat with a small amount of olive oil. Roll carefully in bread crumbs. Place finished chicken breasts in a casserole dish coated with olive oil; pretty side up. Top with thick grated provolone cheese, then sliced mushrooms and last Parmesan.
Basting with the butter/lemon juice; baste a couple of times while cooking to keep the breasts moist. Bake at 350° for 30 minutes or until golden brown.
Ingredients
Directions
Measure 4 - 2 tablespoon portions of chilled brie onto parchment paper. Spread or roll out to about 3" long
portions. Place in freezer. (30 minutes minimum)
Saute chopped mushrooms in 2 tablespoons of butter until soft, turn up heat and add chicken demi-glace and 1/4
cup of white wine. Reduce heat and let simmer until liquid is competely gone.
Place spinach in a 12 quart pot, add dry red wine, 2 tablespoons of butter and To Taste the following, oregano,
basil, thyme, black pepper. Cover and heat on low until just wilted. Drain and set aside.
Melt 1/2 stick butter and add lemon juice and zest, set aside for basting.
Mix bread crumbs, garlic powder, oregano, thyme, basil and black pepper.
Pound out chicken breasts flat. Trim if needed.
Drain and mix spinach with chopped mushrooms. (try not to snack on that too much)
Place very well chilled brie in center of chicken breast; surrounding with spinach/mushroom mixture. Tuck in the ends and roll up. Coat with a small amount of olive oil. Roll carefully in bread crumbs. Place finished chicken breasts in a casserole dish coated with olive oil; pretty side up. Top with thick grated provolone cheese, then sliced mushrooms and last Parmesan.
Basting with the butter/lemon juice; baste a couple of times while cooking to keep the breasts moist. Bake at 350° for 30 minutes or until golden brown.