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Chicken Alouette




Source of Recipe


Dan Ryan


List of Ingredients




1 (17 1/4 oz.) package frozen puff pastry sheets, thawed
1 (4oz.) container garlic and Herb Alouette Cheese
6 skinned and boned chicken brest, halves
1/2 teaspoon salt
1/8 teaspoon pepper
1 egg, beaten
1 tablespoon water


Recipe



Unfold pastry sheets and roll each into a 14x12 rectangle floured surface. Cut one sheet into 4 7x6 inch rectangles;
cut second sheet into two 7x6 rectangles and one 12x6 inch rectangle. Shape each small rectangle into an oval by cutting off corners. Spread ovals evenly with cheese. sprinkle breasts with salt and pepper and place on cheese. Lightly moisten edges of pastry with water. Fold ends over chicken, then fold sides over. Pinch to seal, then place seam side down on lightly grease baking sheet. Use remaining rectangle to cut out stripes for twisting and decorating bundles or for cutting out shapes. Cover and refrigerate for up 2 hours if desired. Combine egg-water, brush over bundles.
Bake at 400 degrees on lower rack 25 minutes or until golden.
Makes 6 servings.