Best 5 Alouette Stuffed Chicken Breasts Recipes

ALOUETTE® CHICKEN DIJON RECIPE

Steps:

• Season chicken breasts with salt and pepper.
• Heat olive oil in large skillet at medium setting. Add chicken breasts and brown 10 minute per side.
• Prepare onions, garlic and mushrooms and add to skillet while chicken is browning.
• In a small bowl, thin Alouette Spreadable Cheese with broth and wine. Add Dijon mustard and blend.
• Pour Alouette Spreadable Cheese sauce mixture over chicken and simmer for 10 minutes.
• Garnish with fresh parsley and serve.
• Note: cooking time may vary based on the size and thickness of the chicken breasts.

GARLIC CHEESE CHICKEN ROLLUPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pound chicken breasts until thinned out. In a shallow dish or bowl mix together bread crumbs and cheese. Dip one side of each breast into melted butter or margarine, then into crumb/cheese mixture. Place a dollop of cheese spread at one end of each chicken breast, on the side of the breast not dipped in the mixture. Roll up each breast and secure with toothpicks.
• Place rollups in a lightly greased 9x13 inch baking dish and drizzle any remaining butter or margarine over all. Bake in the preheated oven for 35 to 40 minutes, or until cooked through and juices run clear.

CHICKEN STUFFED WITH BOURSIN CHEESE AND SPINACH

Steps:

• Preheat oven to 350 degrees. Use a baking dish that will hold all four breasts, such as a 13 x 9 pan.
• Make stuffing: Wash and dry spinach. Roughly chop the spinach and place into a medium size bowl. Using a fork or your hands, mash the spinach and cheese together until the spinach is coated with the cheese and most of the lumps are gone.
• Season the chicken lightly with salt and pepper on both sides. Slide your fingers under the chicken skin to loosen it, leaving some of the membrane intact so it will better hold the stuffing.
• Lightly drizzle olive oil on the bottom of the pan, and lay the chicken breasts skin-side up on top of the oil.
• Dividing the stuffing evenly between them, stuff the breasts. Using the opening you made with your fingers, gently push the spinach/cheese mixture under the skin, working it around so it looks attractive.
• Drizzle the skin lightly with olive oil.
• Place pan in oven and bake for approximately 45 minutes to 1 hour.
• If you have extra stuffing, bake it in a small greased dish for about 25 minutes.
• Check the chicken after 30 minutes and lay a piece of foil over the pan if it is getting too brown.

ALOUETTE ALMOND ZUCCHINI STUFFED CHICKEN RECIPE - (4.3/5)

Steps:

• COMBINE ALOUETTE, ZUCCHINI, PARSLEY, OLIVE OIL, AND ALMONDS AND SALT AND PEPPER IN FOOD PROCESSOR. STUFF CHICKEN BREASTS WITH MIXTURE. DREDGE CHICKEN BREASTS IN EGG AND THEN BREAD CRUMBS AND SAUTE ON ONE SIDE UNTIL JUST BROWNED. TRANSFER TO A RIMMED BAKING SHEET. BAKE AT 400 DEGREES UNTIL DONE. REMOVE FROM OVEN, CUT BREASTS IN HALF AND SERVE.

ALOUETTE CHICKEN PAPRIKA

Steps:

• Coat chicken with a mixture of 6 tsp. of paprika and all of the garlic powder. Sauté chicken in butter over medium heat about 5 minutes on each side. Cover and simmer 15 minutes on low heat. Remove chicken from skillet, reserving liquid. Combine milk, Alouette Spreadable Cheese and remaining paprika in a small mixing bowl. Pour Alouette Garlic & Herbs Spreadable Cheese mixture into skillet, stirring well with reserved liquid. To serve, pour sauce over chicken. Use remaining sauce over rice, pasta or potatoes.