| Chicken Allouette |
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This is one of my favorite party recipes. In this recipe, you wrap the chicken, mushrooms, wild rice and allouette (soft herb cheese) in puff pastry dough and bake it. It's also very easy to reheat leftovers. Just slice it and fry on both sides in a little bit of margarine. Sides: Sautéd green beans or asparagus go really well, but any veggies will work. Wine: Chardonnay or other dry whites Tips: If you can't find allouette in your store, try rondole or borsin (it's the same thing, just different companies) |
| Serves 8 |
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| Ingredients | Directions |
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2.5 Lb chicken breasts 1.5 tsp salt 1/8 tsp black pepper 2 tsp chopped garlic 1/4 tsp sage 1/4 tsp thyme 1/4 tsp rosemary 1 cup dry white wine (optional) |
Slice the chicken breasts into 1/4" thick layers. In a non reactive container, season them with salt, pepper, garlic, and herbs. Optional: add wine, cover, and marinade in the fridge for 2-6 hours. |
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1 package of Pepperidge Farm puff pastry sheets (2 sheets) |
Get the sheets out of the freezer, take them out of the package and thaw for 30 minutes. |
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3 cups cooked (~6.5 oz dry) of your favorite wild rice mix |
While pastry is defrosting, prepare wild rice mix following directions on the package. |
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16 oz sliced mushrooms 2 Tbsp margarine 1 Tbsp oil 1/4 tsp salt |
Melt margarine and oil in a large skillet on high heat. Sauté the mushrooms on high until browned. Season with salt when done. |
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6.5oz garlic and herb allouette 9x14 baking sheet |
If chicken was marinated in wine, dry it off really well on paper towels. Preheat the oven to 375F. Roll out the first puff pastry sheet on floured surface. Spread the ingredients in the following order covering 2/3 of the pastry closest to you: half of allouette half of mushrooms half of chicken half of rice Carefully roll it up away from yourself. Seal the ends with a fork. Place the roll on a baking sheet. Repeat with the second pastry sheet and the remaining ingredients. |
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1 egg yolk 1 Tbsp water basting brush (or paper towel) |
Mix the egg yolk with water, and brush the rolls. Bake for 40-45 minutes or until golden brown. Let stand 5 minutes. Slice and serve. |