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)
2
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.
3
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.
4
Melt 1/2 stick butter and add lemon juice and zest, set aside for basting.
5
Mix bread crumbs, garlic powder, oregano, thyme, basil and black pepper.
6
Pound out chicken breasts flat. Trim if needed.
7
Drain and mix spinach with chopped mushrooms. (try not to snack on that too much)
8
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.
9
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.
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)
2
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.
3
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.
4
Melt 1/2 stick butter and add lemon juice and zest, set aside for basting.
5
Mix bread crumbs, garlic powder, oregano, thyme, basil and black pepper.
6
Pound out chicken breasts flat. Trim if needed.
7
Drain and mix spinach with chopped mushrooms. (try not to snack on that too much)
8
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.
9
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.
AuthorDartagnan
