Chicken Eve

samcello's ristorant villaggio

©1986 ~ updated 2022

AuthorDartagnan
DifficultyAdvanced

"a timeless classic from Kenley's on the River 1986"

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Yields8 Servings
Prep Time40 minsCook Time30 minsTotal Time1 hr 10 mins
 2 cartons Alouette Creme de Brie Garlic and Herb
 4 tbsp unsalted butter, divided in half for spinach and half for chopped mushrooms
 12 medium baby bella mushrooms, 1/2 sliced, 1/2 chop
 ¼ cup dry white wine
 2 tsp chicken demi-glace
 2 bags baby spinach
 ¼ cup dry red wine
 ½ medium lemon, juice from, and a couple pinches of zest
 ½ stick unsalted butter
 5 oz Italian bread crumbs
 2 tsp garlic powder
 2 tsp oregano
 2 tsp thyme
 2 sticks sweet leaf basil
 2 tsp black pepper, fresh ground
 4 large chicken breasts, boneless, skinless, pounded flat
 3 tbsp olive oil
 3 oz provolone cheese, grated thick
 2 tbsp fresh parmexan cheese, grated
1

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.

Ingredients

 2 cartons Alouette Creme de Brie Garlic and Herb
 4 tbsp unsalted butter, divided in half for spinach and half for chopped mushrooms
 12 medium baby bella mushrooms, 1/2 sliced, 1/2 chop
 ¼ cup dry white wine
 2 tsp chicken demi-glace
 2 bags baby spinach
 ¼ cup dry red wine
 ½ medium lemon, juice from, and a couple pinches of zest
 ½ stick unsalted butter
 5 oz Italian bread crumbs
 2 tsp garlic powder
 2 tsp oregano
 2 tsp thyme
 2 sticks sweet leaf basil
 2 tsp black pepper, fresh ground
 4 large chicken breasts, boneless, skinless, pounded flat
 3 tbsp olive oil
 3 oz provolone cheese, grated thick
 2 tbsp fresh parmexan cheese, grated

Directions

1

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.

Notes

Chicken Eve