*  Exported from  MasterCook  *
 
                    ROSEMARY CHICKEN AND BRIE EN CROUTE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Chicken
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8       oz           Can Pillsbury
                         -Refrigerated Crescent
                         -Dinner Rolls
    2       T            Minced green onions
    6       oz           Brie cheese, rind removed
                         -cubed
    1 1/2   c            Chopped cooked chicken
                         -breast
    1                    Egg, beaten
    1       t            Crushed dried rosemary
    1       T            Grated Parmesan cheese
                         -----GARNISH-----
    1       md           Tomato, cut in 8 wedges
    4                    Green onions
 
   Heat oven to 350 degrees.  Separate dough into 4 rectangles;
   firmly press perforations to seal.  Spoon 1/4 of minced onions
   onto center of each rectangle; top with 1/4 of cheese cubes.
   Top each with 1/4 of chicken, pressing into cheese.  Fold short
   ends oven chicken, overlapping slightly.  Fold open ends over
   about 1/2 to form rectangle.  Press all edges to seal.  Place
   seam side down on ungreased 15 x 10 x 1 baking pan or cookie
   sheet.  Cut three 1 slashes on top of each roll to allow steam
   to escape.  Brush with egg; sprinkle with rosemary and Parmesan
   cheese.  Bake for 21 to 26 minutes or until golden brown.
   Garnish each sandwich with 2 tomato wedges and 1 green onion.
   Let stand 5 minutes before serving.
  
 
 
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