Easy to make, but fancy enough for a special occasion. A mild and tasty blend of chicken, spinach, prosciutto and Brie cheese. Excellent drizzled with bearnaise sauce. Serve with a tossed green salad.
Original recipe makes 4 servings
2 teaspoons olive oil
4 boneless, skinless chicken breast halves
1 (10 ounce) can refrigerated large crescent roll dough
8 ounces Brie cheese
1 bunch fresh spinach, rinsed and stems removed
4 (1/2 ounce) slices prosciutto
- Heat oil in a heavy skillet; or spray a nonstick frying pan with cooking spray. Saute chicken breasts until no longer pink, and juices run clear; set aside. Preheat oven to 375 degrees F (190 degrees C.)
- Unroll 4 large crescent rolls. Layer each with 3 thin slices brie, 3 leaves spinach and 1 slice prosciutto. Place chicken breast in the center of dough. Wrap and tuck dough around chicken until completely enclosed. Place seam side down on baking sheet.
- Bake in preheated oven for 10 to 15 minutes, or until golden brown.
Calories: 687 kcal
Carbohydrates: 30.8 g
Cholesterol: 138 mg
Fat: 39.4 g
Fiber: 1.9 g
Protein: 49.2 g
Sodium: 1325 mg