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Ant Street Inn

Brenham, Texas

Specialty Recipe

Puffed Chicken Alouette Recipe


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Ant Street Inn B&B
107 West Commerce
Brenham, TX 77833
(979) 836-7393
Toll Free:
(800) 481-1951
Fax: (979) 836-7595
Email

This recipe was found in one of the Southern Living Cookbooks and has become a favorite quick recipe for family and friends. It has a very elegant presentation and looks much more difficult to prepare than it is.

Ingredients
One (17-ounce) package frozen puff pastry sheets, thawed
One (4-ounce) container garlic and spice flavored Alouette cheese
6 skinless and boneless chicken breast halves
salt
pepper
1 egg
water

Unfold pastry sheets and roll each into a 12 by 14 inch rectangle on a floured surface. Cut the first sheet into 4 rectangles. Cut the second sheet into two 6 x 7 inch rectangles. In the other half of the sheet, cut strips about 1/4 inch wide.

Spread 1/6 of the cheese spread onto each chicken breast. Sprinkle with salt and pepper. Place each breast onto the center of each small rectangle of pastry. Sprinkle water onto the edges of pastry which extend beyond the chicken. Pull the edges of the pastry up around the breast, overlapping the edges to secure pastry. Place bundles, seams down, on a lightly greased baking sheet.

Twist two of the 1/4 inch strips gently together to resemble a braid and place lengthwise on each bundle, tucking ends under each bundle. Twist two strips together and place crosswise across each bundle, tucking ends under sides of each bundle. Cover and chill up to 2 hours if desired.

Combine egg and 1 tablespoon of water. Brush mixture over bundles. Bake at 400 degrees for 25 minutes or until golden.

Serves: 6

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