5 from 4 votes
Chicken Alouette Recipe
This Chicken Alouette will add a touch of fancy to your chicken dinner tonight. Chicken breasts are wrapped decoratively in cheesy, mustardy puff pastry dough and baked until golden brown, making for a tasty and impressive meal. Expanded step-by-step photos can be seen below the recipe card.
Prep Time
45 mins
Cook Time
25 mins
Chill Time
2 hrs
Total Time
3 hrs 10 mins
Servings:
4
pastries
Calories:
794 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 1 large egg beaten
- 1 tablespoon water
- 17.25 ounces Puff pastry sheets 1 package, thawed, frozen
- 4 ounces alouette cheese 1 container, garlic and herb
- 1 tablespoon Dijon mustard
- 4 (6 ounce) chicken breast boneless, skinless
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper ground
Instructions
- Line a baking sheet with parchment paper. Set aside.
- Whisk the egg and water together in a small bowl and set it aside.
- Unfold the pastry sheets, and roll each sheet into a 14x12-inch rectangle on a lightly floured surface.
- Cut one sheet into four 7x6-inch rectangles.
- Cut the second sheet in half and set one half aside, then cut the other half into four even rectangles.
- Spread each 7x6 rectangle evenly with 1 ounce of cheese and a bit of mustard.
- Pat the chicken breasts dry with paper towels, sprinkle them with salt and pepper, and place each one face down in the center of each pastry.
- Place one of the smaller rectangles of pastry over the empty part of the chicken. Lightly brush the edges with the egg wash, then fold the corners of the larger pastry up over the chicken and press them against the smaller pastry. Fold the sides up and over, and press to seal, creating a package around the chicken. Place each bundle, pretty side up, on the prepared baking sheet. Brush them with egg wash.
- Cut the remaining pastry rectangle into several skinny strips. Take 3 strips and braid them together, using them to decorate the chicken packages as desired with other shorter pieces of pastry, tucking the excess ends under. Repeat with all the chicken packages, brushing the decorative strips with egg wash.
- Place the baking sheet in the refrigerator and chill for at least 2 hours, and up to 24 hours.
- When ready to bake, preheat oven to 400°F. Bake on the lower oven rack for 25-30 minutes, or until the pastry is golden brown and the chicken is cooked through to 165°F internally.
- Allow to cool slightly, then serve as desired.
Cup of Yum
Notes
- Recipe adapted from Southern Living.
- Storage: Store chicken Alouette in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
- You can use a different flavor of Alouette or Boursin cheese if you prefer.
- You can use boneless, skinless chicken thighs instead of breasts, but they may take longer to cook.
- If your chicken breasts are large/thick, you may want to pound them to an even thickness to ensure even cooking.
Nutrition Information
Serving
1pastry
Calories
794kcal
(40%)
Carbohydrates
58g
(19%)
Protein
12g
(24%)
Fat
58g
(89%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
6g
(35%)
Monounsaturated Fat
27g
(135%)
Trans Fat
0.01g
(1%)
Cholesterol
78mg
(26%)
Sodium
810mg
(34%)
Potassium
102mg
(2%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
72IU
(1%)
Vitamin C
0.03mg
(0%)
Calcium
22mg
(2%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 pastries
Amount Per Serving
Calories 794
% Daily Value*
| Serving | 1pastry | |
| Calories | 794kcal | 40% |
| Carbohydrates | 58g | 19% |
| Protein | 12g | 24% |
| Fat | 58g | 89% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 27g | 135% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 78mg | 26% |
| Sodium | 810mg | 34% |
| Potassium | 102mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 72IU | 1% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 22mg | 2% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.