Puffed chicken alouette recipe recipe

Puffed Chicken Alouette Recipe recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
The Puffed Chicken Alouette recipe is a delightful and flavorful dish that combines tender chicken breasts with a creamy and herby filling. The chicken is wrapped in puff pastry, creating a golden and flaky crust that perfectly complements the juicy meat inside. This recipe is perfect for a special occasion or a dinner party, as it is both impressive and delicious.

Keywords: puffed chicken, alouette recipe, creamy filling, puff pastry, special occasion.

Puffed chicken alouette recipe recipe details

Puffed chicken alouette recipe recipe, recipe Rating: 4.7
Number of votes:116

Ingredients

One (17-ounce) package frozen puff pastry sheets, thawed

One (4-ounce) container garlic and spice flavored Alouette cheese

6 skinless and boneless chicken breast halves

salt

pepper

1 egg

water

Instructions:

This recipe was found in one of the Southern Living Cookbooks and has become a favorite quick recipe for family and friends. It has a very elegant presentation and looks much more difficult to prepare than it is.

Unfold pastry sheets and roll each into a 12 by 14 inch rectangle on a floured surface. Cut the first sheet into 4 rectangles. Cut the second sheet into two 6 x 7 inch rectangles. In the other half of the sheet, cut strips about 1/4 inch wide.

Spread 1/6 of the cheese spread onto each chicken breast. Sprinkle with salt and pepper. Place each breast onto the center of each small rectangle of pastry. Sprinkle water onto the edges of pastry which extend beyond the chicken. Pull the edges of the pastry up around the breast, overlapping the edges to secure pastry. Place bundles, seams down, on a lightly greased baking sheet.

Twist two of the 1/4 inch strips gently together to resemble a braid and place lengthwise on each bundle, tucking ends under each bundle. Twist two strips together and place crosswise across each bundle, tucking ends under sides of each bundle. Cover and chill up to 2 hours if desired.

Combine egg and 1 tablespoon of water. Brush mixture over bundles. Bake at 400 degrees for 25 minutes or until golden.

Serves: 6