Shrimp, Brie and Pineapple Stuffed Chicken Roll

ingredients

Filling:
1 cup cooked shrimp
1 package Brie (large pie shaped piece...not whole wheel)
1/4 cup chive cream cheese
1/3 cup pineapple
1/3 cup panko crumbs
4 Chicken Breasts
Bacon
Pineapple Salsa:
Chopped pineapple
chopped onion
cilantro
minced garlic
minced jalapeno
lime juice

directions

Slightly soften Brie and Cream Cheese in Microwave. Finely chop Shrimp and pineapple. Combine cheese, pineapple and shrimp in bowl. Add panko crumbs. With a mallet, pound chicken breasts thin. Thinly spread mixture evenly on each chicken breast. Roll the chicken jelly-roll style. Wrap in bacon and secure with toothpicks. Bake at 400 for 20 minutes. Garnish with Pineapple salsa.

notes

Serve with angel hair pasta or white rice and a salad. I usually do a spinach and romaine salad with blue cheese crumbles, bacon bits (homemade), candied almonds and my favorite viniagrette.

Source: Tiffani