Meats

Chicken Alouette in Pastry

• 1 package frozen puff pastry sheets, thawed
• 4 oz garlic-and-spice-flavored Alouette cheese
• 3 skinned and boned chicken breasts/ cut in half
  to make 6 chicken pieces
  
• 1/2 teaspoon salt, 1/3 teaspoon pepper
• 1 egg, beaten with 1 tablespoon of water

Unfold 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 second sheet into two 7x6 inch
rectangles and one 12x6 inch rectangle. Set large
rectangle aside. Shape each small rectangle into an
oval by trimming off corners. Spread pastry
ovals evenly with cheese leaving 1/2 inch edges
without cheese.
Sprinkle chicken breast halves with salt and pepper,
and place one in center of each pastry
oval. Lightly moisten pastry edges with water. Fold
ends over chicken; fold sides over, and press
to seal. Place each bundle, seam side down,
on a lightly greased baking sheet.
Cut remaining large pastry rectangle into 12x1/4 inch
strips. Braid 2 strips together, and place
crosswise over chicken bundles, trimming and
reserving excess braid; braid two additional
strips, and place lengthwise over
bundle, trimming and tucking ends under. Repeat
procedure with remaining strips. cover and refrigerate
up to 2 hours, if desired.
Combine egg and 1 tablespoon water; brush over pastry
bundles. Bake at 400 degrees on lower oven
rack 25 minutes or until bundles are golden
brown.

Chicken and Rice Bake

current

• 3 whole chicken breasts, skinned and halved
  lengthwise
  
• 2 cups water
• ¾ cup frozen orange juice concentrate
• ½ cup thinly sliced celery
• ½ cup chopped onion
• 2 tsp. instant chicken bouillon granules
• ½ tsp. dried thyme, crushed
• dash pepper
• 1 1/2 cups long grain rice
• Garlic salt
• Paprika
• Snipped parsley

Rinse chicken; pat dry with paper towels. In a medium
saucepan combine water, thawed concentrate,
celery, onion, bouillon granules,
thyme and pepper. Bring to boiling. Transfer to 3-
quart rectangular baking dish. Stir in uncooked
rice. Add chicken pieces. Sprinkle
lightly with garlic salt, paprika and additional
pepper. Cover and bake in a 350° oven about 1 hour or
until chicken is tender and no longer pink and
rice is tender. Sprinkle with snipped parsley
before serving