ALOUETTE CHEESE INGREDIENTS RECIPES

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CHICKEN ALOUETTE RECIPE | SOUTHERN LIVING



Chicken Alouette Recipe | Southern Living image

Published in December, 1991, this recipe for Chicken Alouette still remains popular with readers of Southern Living. Ideal for a shower, brunch or holiday meal, pair this dish with a tossed salad, green beans, or a congealed salad. Alouette Cheese is a creamy garlic and herb spreadable cheese found in the dairy section of the grocery store. Aside from using it in this recipe, spread it on apple and pear wedges, or smear it on crostini and top with your favorite jam or preserve. If the chicken breasts seem rather large, you may want to flatten them to a more uniform thickness to ensure even cooking. Place each breast between two sheets of wax paper or plastic wrap and simply use a rolling pin or meat mallet to pound them to the desired size.

Provided by Southern Living

Categories     Chicken

Yield 6 servings

Number Of Ingredients 8

1 (17 1/4-ounce) package frozen puff pastry sheets, thawed
1 (4-ounce) container garlic-and-spice flavored Alouette cheese
6 skinned and boned chicken breast halves
1/2 teaspoon salt
1/8 teaspoon pepper
1 egg, beaten
1 tablespoon water
For garnish: kale leaves

Steps:

  • Unfold pastry sheets, and roll each sheet into a 14- x 12-inch rectangle on a lightly floured surface. Cut one sheet into four 7- x 6-inch rectangles; cut second sheet into two 7- x 6-inch rectangles and one 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, and 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 two 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° on lower oven rack 25 minutes or until bundles are golden brown. Garnish, if desired.

BROCCOLI CHEESE STUFFED CHICKEN RECIPE | ALLRECIPES



Broccoli Cheese Stuffed Chicken Recipe | Allrecipes image

This cheesy broccoli chicken is the perfect comfort food on a cold day. By buying thin-sliced chicken cutlets, you save yourself the work of slicing them yourself, however feel free to cut regular-sized chicken breasts if you prefer. Slice in half horizontally, then pound thin to about a 1/4-inch thickness. Feel free to change up the flavor of The Laughing Cow® cheese for variety.

Provided by France C

Categories     Chicken Breasts

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 3 servings

Number Of Ingredients 9

3 thin chicken breast cutlets
salt and ground black pepper to taste
3 wedges spreadable garlic and herb cheese (such as The Laughing Cow®), softened
1 cup frozen broccoli florets, thawed and finely chopped
¼ cup shredded sharp Cheddar cheese
8 toothpicks, or as needed
1 ½ tablespoons all-purpose flour
½ teaspoon paprika
1 tablespoon olive oil

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Pound chicken cutlets to 1/4-inch thickness between two pieces of plastic wrap. Sprinkle both sides of cutlets with salt and pepper. Set aside.
  • Mash cheese wedges with a fork in a small bowl and stir to a creamy consistency. Add broccoli and shredded Cheddar cheese and stir to combine.
  • Spread broccoli filling evenly over the middle of each cutlet. Start from one end, roll cutlets up and secure edges with toothpicks.
  • Combine flour and paprika in a shallow bowl. Dredge chicken rolls in the mixture.
  • Heat olive oil in a oven-safe skillet over medium-high heat. Place chicken rolls into skillet and cook until browned, 2 to 3 minutes. Turn over and brown the other side for an additional 2 to 3 minutes.
  • Place skillet into the preheated oven and bake until chicken is no longer pink in the center and juices run clear, 14 to 16 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove toothpicks and serve.

Nutrition Facts : Calories 258.3 calories, CarbohydrateContent 6.5 g, CholesterolContent 75.8 mg, FatContent 12.4 g, FiberContent 1.8 g, ProteinContent 30 g, SaturatedFatContent 4.8 g, SodiumContent 444.4 mg, SugarContent 1.6 g

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