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Rosemary Chicken and Brie in Crust is for Dinner.

Rosemary Chicken and Brie in Crust takes 25 minutes to prepare.

Rosemary Chicken and Brie in Crust takes 25 minutes to cook.

Rosemary Chicken and Brie in Crust makes 4 servings.

The ingredients for Rosemary Chicken and Brie in Crust are:

1- 13.8 oz can Pillsbury Pizza Crust
1 c. Red onion, chopped
8 oz. Brie, rind removed & cubed
1 1/2 - 2 c chopped cooked Chicken Breast, boneless, skinless
1 egg, beaten
1 tsp. Garlic, minced
1 tsp. dried crushed Rosemary Leaves
2 tbsp. Parmesan Cheese

Garnish:
8 Tomato wedges
1/4 - 1/2 Red onion, chopped

Here is how you make Rosemary Chicken and Brie in Crust:

Heat oven to 350*f. Seperate dough into 4 rectangles. Spoon 1/4 of chopped Red onions onto center of rectangles; top with 1/4 of Brie cheese, cubes; press 1/4 of Chicken cooked with garlic into Brie. Fold the dough to make a pouch, seal seams. Place seam side down onto ungreased cookie sheet. Cut three 1" slashes to form steam vents. Brush with beaten egg; sprinkle with rosemary and Parmesan Cheese.Bake at 350* for 25 minutes or until golden brown. Garnish with Tomato wedges and chopped Red onion. Let stand 5 minutes before serving.Number of Servings: 4Recipe submitted by SparkPeople user MISSYLYNMAY74.

The nutritional information for Rosemary Chicken and Brie in Crust is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 444.9

• Total Fat: 22.2 g
• Cholesterol: 180.8 mg
• Sodium: 620.5 mg
• Total Carbs: 18.7 g
• Dietary Fiber: 1.8 g
• Protein: 41.1 g