Tuesday Treats!
Chicken Alouette is a favorite dish of mine. I believe it originated in Southern Living Magazine in the early 1990s. It’s quick, easy, delicious, elegant, and most of all......FOOLPROOF! This recipe serves 4 people. It involves 7 ingredients (3 of which are salt, pepper, and a tablespoon of water): Follow along.......
*1-package of puffed pastry sheets (thawed per boxed instructions)
*4-skinless, boneless, chicken breasts.
*1-egg, beaten with 1 tablespoon of water
*1- container of Alouette (Garlic and Herb Spread)
Set the oven to 400-degrees Fahrenheit
Thaw 2 pastry sheets per package instructions and place on a lightly floured surface. Use a rolling pin to roll the dough just a little thinner. Cut the dough into halves.
Salt and pepper the chicken breasts on each side.
Beat the egg and the water together in a small bowl or ramekin and set aside
Spoon some Alouette in the center of each piece of pastry and place each chicken breast in the center. Wrap each piece of pastry around the chicken, pinch together. Pinch the ends and tuck them underneath, seam side down. You may need to trim excess dough if your chicken breasts are on the smaller side. Use any excess dough to create decorations such as a braid or cut some leaf shapes for a fall décor. Place the decorations on top. Place the stuffed pastry on a cooking sheet, either lightly sprayed with cooking oil, or on a piece of parchment paper. Use a pastry brush to completely coat the pastry with the egg mixture. Place on the lowest rack in a pre-heated oven for 25-30 minutes.... and voila.
Serve with a side salad, vegetables, and/or potatoes.
Just be careful tearing into this dish. It's like molten lava. :)
Saluti!! Until next Tuesday! Ciao!
Xoxo- Lisa.