RCI-MT.004.0516.001
Kate's Best of All Worlds Chicken
Best of All Worlds Chicken is easy to prepare in advance of a dinner party and is sure to please everyone. Chicken breast is wrapped in brie, proscuitto, spinach and crescent rolls to create a creamy, salty, sweet delectable dinner.
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- 4 unit
- round of brie1 unit
- 1 package
- of proscuitto1 package
- crescent roll packages (or 8 rolls total)2 unit
- Rasberry jam (if desired)1 unit
Method
1
Preheat oven to 375°F (190°C). Pat the chicken breasts dry and place on a cutting board.
2
Carefully butterfly each chicken breast by slicing horizontally through the thickest part, being careful not to cut all the way through. Open like a book and place between plastic wrap, then pound gently to an even thickness of about ½ inch.
3
Season the inside of each butterfly chicken breast with salt and pepper. Layer 2-3 slices of prosciutto on one half of each breast, then divide the baby spinach evenly among them, packing it down slightly.
4
Cut the brie round into 4 equal wedges and place one wedge on top of the spinach in each chicken breast. If using raspberry jam, add a small spoonful next to the brie on each breast.
5
Fold each chicken breast in half to enclose the filling. Unroll the crescent roll dough and separate into 4 rectangles by pressing along the perforations.
6
Wrap each filled chicken breast with one crescent roll rectangle, stretching slightly if needed to fully cover and sealing the edges by pressing gently. Place seam-side down on a parchment-lined baking sheet.
7
Bake for 20-25 minutes until the crescent rolls are golden brown and an instant-read thermometer inserted into the thickest part of a chicken breast reads 165°F (74°C).
25 minutes
8
Remove from oven and let rest for 5 minutes before serving. Plate individually and serve warm.