Chicken Alouette

Name: Chicken Alouette
Ingredients: 1 (17 1/4 oz.) pkg. puff pastry, thawed; 1 (4 oz.) container garlic Alouette cheese; 8 boneless, skinless chicken breast halves; 1/2 tsp. salt; 1/8 tsp. pepper; 1 egg, beaten; 1 Tbsp. water; parsley (for garnish)

8 ingredients

12 steps

Ingredients

1 (17 1/4 oz.) pkg. puff pastry, thawed
1 (4 oz.) container garlic Alouette cheese
8 boneless, skinless chicken breast halves
1/2 tsp. salt
1/8 tsp. pepper
1 egg, beaten
1 Tbsp. water
parsley (for garnish)

Directions

1

Roll pastry on floured surface to 12 x 14-inch.
2

Cut into 4 sections.
3

Trim small amount off corners to make ovals and set aside for trim.
4

Spread with Alouette cheese to within 1-inch of edge.
5

Sprinkle chicken with salt and pepper and place on ovals. Moisten edges with water.
6

Fold ends and then sides; press to seal.
7

Place seam side down on lightly greased (or sprayed) baking sheet.
8

Repeat with remaining pastry sheet.
9

Garnish chicken bundles with reserved pastry trimmings.
10

Cover and refrigerate up to 2 hours.
11

Combine egg and water.
12

Brush over pastry bundles. Bake at 400° for 25 minutes.