Monday, May 23, 2011
LOWFAT AND BEAUTIFUL...CHICKEN ALOUETTE
and the family liked it! Saw this recipe somewhere and decided to make it. Two changes, mine should actually be called
Chicken Laughing Cow, because I used Laughing Cow cheese when I couldn't find Alouette. But Chicken Alouette sounds so much more gourmet! Also, mine weren't quite this pretty but somehow I lost the pics I took. Enjoy!
1 (17 1/4 oz.) pkg. frozen puff pastry sheets, thawed
1 (4 oz.) container garlic & spice flavored Alouette cheese (see note)
6 skinned & boned chicken breast halves
1/2 tsp. salt
1/8 tsp. pepper
1 egg, beaten
1 tbsp. water
Garnish - kale leaves
Unfold pastry sheets and roll each sheet into a 14 x 12 inch rectangle on a lightly floured surface. Cut 1 sheet into 4 (7 x 6 inch) rectangles; cut second sheet into 2 (7 x 6 inch) rectangles and 1 (12 x 6 inch) rectangle. Set large rectangle aside. Shape each small rectangle into an oval by trimming off corners. Spread pastry ovals evenly with cheese.
Sprinkle chicken breast halves with salt and pepper; place one in center of each pastry oval. Lightly moisten pastry edges with water. Fold ends over chicken; fold sides over and press to seal. Place each bundle, seam side down, on a lightly greased baking sheet.
Cut remaining large pastry rectangle into 12 x 1/4 inch strips. Braid 2 strips together, and place crosswise over chicken bundles, trimming and reserving excess braid; braid 2 additional strips, and place lengthwise over bundle, trimming and tucking ends under. Repeat procedure with remaining strips. Cover and refrigerate up to 2 hours, if desired.
Combine egg and 1 tablespoon water; brush over pastry bundles. Bake at 400 degrees on lower oven rack 25 minutes or until bundles are golden brown. Garnish, if desired. Yields 6 servings.
Note: 1/2 cup chives and onion flavored cream cheese may be substituted for Alouette cheese, if desired.
P.S. I didn't worry about cutting the puff pastry to those dimensions. I just overlapped it.