Recipe by Gingerbear
This recipe can also be used with chicken. This comes from a restaurant called "The French Hen".
Top Review by Tori #2
This recipe was a hit at our Thanksgiving dinner and pretty darn good as a leftover. I will definitely cook it again. Next time, however, I will allow more time for preparation. We used skinless pheasant breasts, which turned out just fine and morel mushrooms instead of cremini mushrooms. I was a little unclear about whether or not to fry the bacon prior to wrapping it around the breasts, so decided just to warm it. After eating the dish, I think it was meant to be browned completely. Also, next time, I will crumble the bacon and mix it in with the stuffing. I will also consider reducing the amount of green onion in the stuffing or leaving it out completely- it was a little overpowering, in my opinion. I think the flavor of the garlic and the shallot was lost. Overall, though, very good!
- 4 pheasant breast (if pheasant is not available chicken may be substituted)
- 1 tablespoon butter
- 3⁄4 cup brie cheese, diced
- 1 tablespoon shallot, minced and sauteed until translucent
- 1 teaspoon garlic, minced and sauteed until translucent
- 2 tablespoons tomatoes, concasse (peeled, seeded and diced)
- 2 tablespoons green onions, chopped
- 2 tablespoons cremini mushrooms, finely chopped
- 1 teaspoon sage, finely chopped
- 4 slices bacon
- salt and pepper
- 4 sheets puff pastry, 5 x 5 inches
- 1 egg, beaten
Directions See How It's Made
- Season breast with salt and pepper.
- Sear well in a pan with butter and let cool.
- Mix Brie, shallots, garlic, tomato, onion, mushrooms and sage.
- Season to taste.
- Stuff ¼ of cheese mixture under the skin of each cooled breast.
- Wrap each with a slice of bacon.
- Wrap with puff pastry.
- Brush top with beaten egg.
- Bake at 425 degrees for 12-15 minutes.