Chicken Alouette

The moment I first tasted Chicken Alouette, I knew I had stumbled upon something special. Imagine a crisp, golden pastry encasing tender, juicy chicken, all infused with the delightful flavors of creamy Alouette cheese and a hint of Dijon mustard. It’s a dish that brings warmth and comfort to the table, making it perfect for family gatherings or an elegant dinner party. I remember hosting friends one evening, and their faces lit up with joy as they took their first bite. The flaky pastry combined with the savory chicken was an instant hit! It’s now one of my go-to recipes for impressing guests without spending all day in the kitchen.

What to Gather for Chicken Alouette

Creating the perfect Chicken Alouette starts with gathering quality ingredients that work harmoniously together. Each element plays a crucial role in achieving that delicious flavor and flaky texture. Here’s what you’ll need:

• 1 large egg (beaten): This will help create a beautiful golden finish on the pastry.
• 1 tablespoon water: Used in the egg wash to help it spread smoothly.
• 17.25 ounces frozen puff pastry sheets (1 package, thawed): The star of this dish, providing that flaky, buttery crust.
• 4 ounces garlic & herb Alouette cheese (1 container): This creamy cheese adds rich flavor and moisture to the chicken.
• 1 tablespoon Dijon mustard: A subtle tang that enhances the overall taste.
• 4 (6-ounce) boneless, skinless chicken breasts: The main protein that will be enveloped in pastry.
• ½ teaspoon kosher salt: Essential for seasoning the chicken.
• ⅛ teaspoon ground black pepper: For a hint of spiciness.

Chicken Alouette Instructions

When it comes to making Chicken Alouette, the process is straightforward and rewarding. Let’s dive into the steps that will guide you to culinary success:

1. Start by lining a baking sheet with parchment paper and set it aside. This ensures that the pastries won’t stick while baking.
2. In a small bowl, whisk together the egg and water until well combined. This mixture will be your egg wash to give the pastries a beautiful shine.
3. Unfold the puff pastry sheets and roll each sheet into a rectangle measuring about 14 by 12 inches on a lightly floured surface. It’s important to keep the dough even and smooth.
4. Cut one sheet into four rectangles, each measuring approximately 7 by 6 inches. These will be the bases for your chicken bundles.
5. Take the second sheet and cut it in half. Set one half aside for a later step; cut the other half into four even rectangles.
6. Spread each 7 by 6 rectangle evenly with 1 ounce of Alouette cheese and a thin layer of Dijon mustard. This will infuse flavor into your chicken.
7. Pat the chicken breasts dry with paper towels, then season them with salt and pepper. Place each breast face down in the center of the cheese-covered pastry rectangle.
8. Cover the chicken with one of the smaller pastry rectangles, lightly brushing the edges with egg wash. This helps to seal the bundle nicely.
9. Carefully fold the larger pastry corners up over the chicken and press them against the smaller pastry to seal. Fold in the sides to create a neat package around the chicken.
10. Place each bundled chicken, pretty side facing up, on the prepared baking sheet. Brush the tops with more egg wash for that golden finish.
11. Take the remaining pastry rectangle and cut it into thin strips. Braid three strips together and use them to decorate the chicken packages. Tuck any excess ends underneath.
12. Chill the assembled packages in the refrigerator for at least 2 hours, or up to 24 hours, to allow the flavors to meld.
13. When you are ready to bake, preheat your oven to 400°F. Place the baking sheet on the lower rack and bake for 25 to 30 minutes, or until the pastry is golden brown and the chicken has reached an internal temperature of 165°F.
14. Once baked, allow the bundles to cool slightly before serving. Enjoy your delicious Chicken Alouette!

Tips and Tricks about Chicken Alouette

Here are some great tips to ensure your Chicken Alouette turns out perfectly every time:

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat in the oven for the best texture.
• Freezing: You can freeze the unbaked chicken bundles. Just wrap them tightly in plastic wrap and foil. Bake from frozen, adding a few extra minutes to the cook time.
• Serving suggestion: Pair with a fresh green salad for a lighter meal or serve alongside roasted vegetables.
• Make it vegetarian: Substitute chicken with a mixture of sautéed mushrooms and spinach for a delicious vegetarian version.
• Puff pastry tips: Ensure your puff pastry is fully thawed before use for the best results!

What Goes Well With This Chicken Alouette

When serving Chicken Alouette, you can enhance your meal with a variety of delicious accompaniments. Here are some suggestions:

• Side Salad: A crisp garden salad with a light vinaigrette complements the richness of the chicken perfectly.
• Roasted Vegetables: Seasonal roasted vegetables add depth and color to your plate, making the meal more vibrant.
• Mashed Potatoes: Creamy mashed potatoes or a potato purée can serve as a comforting side that pairs wonderfully with the flaky pastry.
• Rice Pilaf: A flavorful rice pilaf can soak up the juices from the chicken, adding another layer of taste.
• Occasions: This dish is great for dinner parties, family gatherings, or even romantic evenings at home. It’s a versatile option that suits any dining occasion!

FAQ

Conclusion

In summary, Chicken Alouette is a delightful dish that brings together flaky pastry, tender chicken, and creamy cheese in a way that is sure to impress. It’s easy enough for a weeknight meal yet elegant enough for special occasions. I encourage you to try this recipe and watch as it becomes a family favorite!

Chicken Alouette

The ultimate comfort food, Chicken Alouette features juicy chicken enveloped in a flaky, golden pastry filled with creamy cheese and a hint of mustard. Perfect for any occasion, this easy weeknight dinner will surely satisfy your cravings. Make it tonight for a meal everyone will love!

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• 1 Large egg
• 1 tablespoon Water
• 17.25 ounces Frozen puff pastry sheets (1 package, thawed)
• 4 ounces Garlic & herb Alouette cheese (1 container)
• 1 tablespoon Dijon mustard
• 4 6-ounce Boneless, skinless chicken breasts
• 0.5 teaspoon Kosher salt
• 0.125 teaspoon Ground black pepper

Equipment

• Baking Sheet

Method

 

1. Start by lining a baking sheet with parchment paper and set it aside. This ensures that the pastries won’t stick while baking.
2. In a small bowl, whisk together the egg and water until well combined. This mixture will be your egg wash to give the pastries a beautiful shine.
3. Unfold the puff pastry sheets and roll each sheet into a rectangle measuring about 14 by 12 inches on a lightly floured surface. It’s important to keep the dough even and smooth.
4. Cut one sheet into four rectangles, each measuring approximately 7 by 6 inches. These will be the bases for your chicken bundles.
5. Take the second sheet and cut it in half. Set one half aside for a later step; cut the other half into four even rectangles.
6. Spread each 7 by 6 rectangle evenly with 1 ounce of Alouette cheese and a thin layer of Dijon mustard. This will infuse flavor into your chicken.
7. Pat the chicken breasts dry with paper towels, then season them with salt and pepper. Place each breast face down in the center of the cheese-covered pastry rectangle.
8. Cover the chicken with one of the smaller pastry rectangles, lightly brushing the edges with egg wash. This helps to seal the bundle nicely.
9. Carefully fold the larger pastry corners up over the chicken and press them against the smaller pastry to seal. Fold in the sides to create a neat package around the chicken.
10. Place each bundled chicken, pretty side facing up, on the prepared baking sheet. Brush the tops with more egg wash for that golden finish.
11. Take the remaining pastry rectangle and cut it into thin strips. Braid three strips together and use them to decorate the chicken packages. Tuck any excess ends underneath.
12. Chill the assembled packages in the refrigerator for at least 2 hours, or up to 24 hours, to allow the flavors to meld.
13. When you are ready to bake, preheat your oven to 400°F. Place the baking sheet on the lower rack and bake for 25 to 30 minutes, or until the pastry is golden brown and the chicken has reached an internal temperature of 165°F.
14. Once baked, allow the bundles to cool slightly before serving. Enjoy your delicious Chicken Alouette!

Notes

• Tip 1: You can use a different flavor of Alouette or Boursin cheese if you prefer.
• Tip 2: You can use boneless, skinless chicken thighs instead of breasts, but they may take longer to cook.
• Tip 3: If your chicken breasts are large/thick, you may want to pound them to an even thickness to ensure even cooking.

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Meet Sadie Mitchell

The Mood Catcher I’m our lead photographer, but my camera is just another tool in the kitchen, right next to my knife and whisk! I am obsessed with capturing the feeling of a meal the steam rising off a bowl or the golden light on a loaf of bread. I cook and style every shoot with the team, ensuring that the photo tells you exactly how cozy and delicious the food will taste.