Rosemary Chicken and Brie en Croute
~ 1 whole chicken breasts, quartered (or 2 chicken breas halves, cut in half)~ rosemary, salt and pepper
~ 1 can crescent rolls
~ 2 Tbsp chives
~ 6 oz brie cheese, cubed
~ 1 egg, beaten
~ 1 tsp dried rosemary
~ 2 Tbsp shredded parmesan cheese
Heat oven to 350F. Season chicken with rosemary, salt and pepper, and brown in hot olive oil.
Seperate dough into 4 rectangles, firmly pressing perforations to seal. Spoon 1/4 of the chives into the center of each rectangle, top with 1/4 of the brie and one peice of the chicken.
Fold the edges of the crescent rectangles over the chicken, making sure the filling is completely covered, seal the overlapping rolls well.
Place seam side down on an ungreased baking pan. Cut a couple of steam vents in the top of each roll. Beat the egg with a Tbsp of water to create an egg wash, brush the outsides with the egg wash. Sprinkle with the rosemary and parmesan. Bake for 20 to 25 minutes or until golden brown. Let stand 5 minutes before serving - serves 4.
