RASPBERRY CHICKEN BRIE EN CROUTE

Raspberry Chicken Brie En Croute image

Provided by leigh ann terry

Time 3h

Yield 4 serving(s)

Number Of Ingredients 12

2 large boneless skinless chicken breasts
1 (14 1/2 ounce) bag frozen raspberries (or fresh if berries look desirable)
5 ounces brie cheese, wedge
1/2 cup lightly toasted walnuts (chopped)
1 (17 1/3 ounce) package frozen puff pastry
1/4 cup olive oil
3 garlic cloves (mashed)
1 tablespoon rosemary
salt and pepper
1 tablespoon olive oil
1/3 cup water
1/3 cup sugar (or to taste)

Steps:

Pound each chicken breast to 1/2 inch thickness. Marinate the chicken in the olive oil, rosemary and garlic for 20- 60 minutes.
Preheat the oven to 400°F (or the recommended baking temperature for the dough). Heat a skillet over medium heat and sauté chicken in 1 tablespoon olive oil until lightly browned on both sides or just cooked through.
Drain chicken on paper towels and allow to rest.
Season to taste with salt and pepper.
Allow puff pastry to thaw at room temperature as directed on package.
Over medium-high heat combine the water, sugar and raspberries.
Bring to a boil and simmer uncovered until desired consistency.
Lay one sheet of puff pastry on a non-stick baking sheet.
Place one piece of chicken in the center.
Cover the chicken with 1/2 the brie and the desired amount of raspberries.
Top with walnuts.
Fold the pastry over the chicken.
Wet fingers in cool water if pastry is dry or will not hold position.
Bake at recommended puff pastry baking time (400°F) until pastry is golden brown.
This takes approximately 35 minutes.