How to make it

  • Pound each breast to between 1/8" and 1/4" thick.
  • Season with salt, pepper and nutmeg.
  • Rub with 1/4 teaspoon garlic.
  • Top with 4 spinach leaves.
  • Cut brie so the center is used for sauce and remaining rind and interior for filling.
  • Parts should be equal.
  • Place rind in center of breast.
  • Fold in edges and roll up to seal.
  • Heat oven to 400.
  • Place chicken bundles in baking dish.
  • Dot with 1-1/2 tablespoons butter.
  • Bake 25 minutes turning after 10 minutes.
  • Melt remaining butter in medium saucepan.
  • Add flour then stir until smooth.
  • Add wine and water stirring constantly.
  • Bring to boil then remove.
  • Before serving rewarm.
  • Add remaining brie whisking until melted.
  • Slice chicken and serve with sauce garnished with chives.

Reviews & Comments 1

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    " It was good "
    curiousltlkitten ate it and said...
    This was pretty good. I added Prosciutto to the spinach and brie which was a tasty addition. :)
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