Wednesday, May 9, 2012

Recipe Revisited: Chicken and Rosemary En Croute

Recipe Revisited: Chicken and Rosemary En Croute

So back in high school, a best friend's mom used to always make Chicken Bundles (as I write this, I'm ashamed that I can't link a post from my own blog... Note to self, post about these!).  I've heard people have other names for these Chicken Bundles, such as Love Pockets, Bagel Chicken... heck, feel free to make something else up!  Regardless of what you call them, you know how good they are.
BUT THEN, I found this recipe.  It's like the older sister to the Chicken Bundle.  It's more mature... sophisticated... Do I dare propose that THIS bundle could be comfortable at a fancy dinner?  I think I may.  Chicken Bundles make me think of Tuesday night dinner, with the kids still in the soccer shinguards, and the baby throwing pieces of it on the floor.  But these aren't just Bundles.  These we shall call En Croutes.  Who cares if it makes sense.  Just know that these are by no means meant to replace the beloved Chicken Bundle, but they will give you an option when you want to serve the chicken bundle in a somewhat fancier setting.

Makes 4.

1 (8-oz.) can 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

Preheat oven to 350. Separate dough into 4 rectangles; firmly press perforations to seal. Spoon 1/4 of minced onions onto the center of each rectangle; top with 1/4 of cubed Brie. Top each with 1/4 of chicken, pressing slightly into the cheese. Fold short ends over chicken, overlapping slightly. Fold open ends over about 1/2 inch to form a rectangle. Press all edges to seal.

A Note From The Little Lady: I made these up to this point and then froze them, wrapped well in plastic wrap. When we were ready to have them, I thaw and continued on with directions below.

Place seam side down on ungreased baking sheet. Cut three 1-inch slashes on top of each roll to allow steam to escape. Brush with egg; sprinkle with rosemary and Parmesan cheese. Bake for 20-25 minutes or until golden brown.

Another Note from The LL: The original recipe says this will serve four. The bundles are not that big, and, although rich, offer a fairly meager amount. If you are serving these with a few hearty sides, you could get by with one per person, but otherwise, it's pretty easy to eat two.

1 comment:

  1. I was lucky enough to snag that chicken bundle recipe a few years ago, and we love it! I'll have to give this one a try.