You know the saying “good things come in small packages”? Well, that’s certainly the case for this homemade recipe for Chicken Alouette! Not only is it beautiful to look at, but it tastes fantastic. I love any recipe that looks and tastes like it came from a restaurant, even though I made it myself right at home. I’ll show you how to make that puff pastry braid so your chicken looks just perfect!
What’s in this Chicken Alouette recipe?
It only takes a handful of ingredients to make this cheesy, herby chicken wrapped in puff pastry!
Chicken: Use boneless, skinless chicken breasts for this recipe. Boneless thighs will work, but they will take longer to cook. Puff Pastry: Use a package of frozen puff pastry sheets to wrap the chicken. Be sure to fully thaw them before starting. Alouette Cheese: Alouette is a brand of soft, spreadable cheese. I use the classic garlic & herb version. You can swap in other flavors or brands, like Boursin. Dijon Mustard: This adds a tangy twist inside the pastry. Egg Wash: Beat an egg with water to create a wash. This will help bind the pastry pockets together, and help them get crisp in the oven.
How to Store and Reheat
Store leftover Chicken Alouette in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes, until warmed through.
How to Freeze
Freeze puff pastry chicken with Alouette in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Notes and Tips
If your chicken breasts are large/thick, I recommend pounding them to an even thickness to ensure even cooking. Place each breast between sheets of plastic wrap, then use a meat pounder (or another heavy utensil) to even them out.
How to Make Chicken Alouette Step by Step
Prep: Line a baking sheet with parchment paper and set it aside. Then make an egg wash: in a small bowl, whisk together 1 egg with 1 tablespoon of water, and set it aside. Cut the Puff Pastry: Using a 17.25 ounce package of (thawed) frozen puff pastry sheets and a pizza or pastry wheel/cutter; unfold the pastry sheets, and roll each one into a 14×12-inch rectangle on a lightly floured surface. Cut one sheet into four 7×6-inch rectangles. Cut the second sheet in half and set one half aside; then cut the other half into four even rectangles. Add the Cheese: Evenly divide 4 ounces of garlic & herb Alouette cheese, and 1 tablespoon of Dijon mustard, to make 4 servings. Spread each of the four 7×6 rectangles evenly with 1 ounce of cheese and a bit of mustard. Place the Chicken: Pat each of the 4 boneless, skinless chicken breasts dry with paper towels, and sprinkle them with ½ teaspoon of kosher salt and ⅛ teaspoon of ground black pepper. Then place each chicken breast face down in the center of each pastry rectangle. Wrap the Chicken in Puff Pastry: Work with one piece of chicken at a time. 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, and brush with more egg wash. Add the Puff Pastry Braid: Cut the remaining pastry rectangle into several skinny strips. Take 3 strips of dough and braid them together, then use them to decorate the chicken packages as desired, with other shorter pieces of pastry, tucking the excess ends under. Repeat with each chicken alouette, and brush the decorative strips with egg wash. Chill the Puff Pastry Chicken: Place the baking sheet in the refrigerator and chill for at least 2 hours, or up to 24 hours. This ensures the dough doesn’t melt in the oven, stays intact, and gets fluffy and crisp. Bake: When ready to bake, preheat your oven to 400°F. Bake it 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. Serve: Allow chicken alouette to cool slightly, then serve as desired. I like to serve it with pasta and/or veggies.
More Chicken Breast Recipes We Love
Asparagus Stuffed Chicken Breast Chicken Piccata Chicken Cordon Bleu Chicken Roll-ups Boursin Chicken Bacon Wrapped Chicken Chicken Milanese
