ISO: Recipes using "Alouette" type cheese, please!

[Lynn B]

Hi! It seems to me that I have seen more than a few recipes using that soft, creamy "Alouette" type of cheese (w/ garlic and herbs, etc.)

Well, since I bought some I can't find a single recipe anywhere!!!

Anyone w/ any recipes, suggestions, ideas, etc?

THANKS SO MUCH! http://www.cookinglight.com/bbs/biggrin.gif

Lynn

[conbonmom]

Creamy chicken and Mushrooms is the one that I've seen on here There are some reveiws posted on 4/01/01. I made it tonight it was pretty good a little bland but good.

[sneezles]

Lynn,
If you have the Aloueete cheese that is NOT in the tub but wrapped in foil you can use any recipe that calls for boursin cheese (regular or cracked pepper). This is a link to Epicurious for boursin cheese recipes:
http://www.epicurious.com/s97is.vts?action=filtersearch&filter=recipe-filter.hts&collection=Recipes&ResultTemplate=recipe-results.hts&keyword=boursin+cheese&queryType=and

I hope this helps.

[ama47369]

Here's a dish that was passed to me by a relative. It is not light, but very good and really simple.

Chicken Puff Pastry

1 pkg Pepperidge Farm Puff Pastry
1 Pkg Skinless Chicken Breast
1 Pkg allouette cheese


Roll out puff pastry to 1/4 thickness. Spread allouette(garlic and herb) cheese over pastry. Cut pastry into 3 strips. Cut chn into 3 strips each. Place ckn on pastry and rolls to cover. Cut pastry and put on baking sheet. Continue until all chicken is used. Place in 350 for 15-20 min. Enjoy

[SusanL]

Lynn - Here is a website with recipes!! http://www.qfconline.com/cheese002.shtml
I have tried some but I don't recall which ones, I have them on our other computer, using DH's right now.
http://www.qfconline.com/images/cheese-aloutte150.gif

My graphic doesn't show for me, I wonder why!!



[This message has been edited by SusanL (edited 05-10-2001).]

[SandyM]

Lynn,

Here's the link for Creamy Chicken & Mushrooms, and some hints & tips:
http://www.cookinglight.com/bbs/Forum1/HTML/006040.html

[Leanne]

Originally posted by ama47369:
Here's a dish that was passed to me by a relative. It is not light, but very good and really simple.

Chicken Puff Pastry



My DH makes one very similar:

puff pastry
chicken breasts
alluoette (or Boursin) soft flavored cheese
red pepper

Cut puff pastry into pieces big enough to wrap around a chicken breast half. Spread about 1 tbsp cheese on the chicken & top with 2-3 red pepper strips. Fold pastry around chicken & crimp edges. Cook according to pastry directions. This has always been long enough to cook the chicken - but I always double-check on my piece. Very yummy fancy looking.

[gertdog]

Lynn,

I used to make something similar to what ama47369 posted above. My friend taught them to me in college and called them "chicken kisses." We used Alouette-type cheese, cubed cooked chicken, and tubes of Pillsbury crescent-roll dough. We unrolled the dough and divided it into squares (= two of the pre-perforated triangles of dough) and pressed the dough with our fingers to smooth out the perforation. Put a dollop or two of the cheese in the middle of the square, then add a few cubes of cooked chicken. Lift the four corners of the pastry square and bring them together above the center. Press together to seal. Transfer pastry to a baking sheet. Bake at the temperature listed on the crescent roll package, until golden.

Now that I'm a vegetarian, I'd put some veggies in there instead of the chicken. I'll have to try it soon!

[Lynn B]

Thank you, everyone, for your ideas and suggestions! They all sound delicious and I will try them! mmmmmm!

Lynn

PS I hope this doesn't sound greedy http://www.cookinglight.com/bbs/smile.gif but I hope I get even more ideas! This is quite fun! http://www.cookinglight.com/bbs/biggrin.gif

[lanie]

Here is one I found at 'another site' and tried it - it is really good and too easy! I used Herb & Garlic Boursin Lite - great little recipe. Just fiddle with the margarine/butter/garlic thingie on top.

"Chicken Rondole"

1 lb. thin sliced cutlets
1 pkg. garlic and herb flavored Rondole cheese
( if unavailabe Alouette is another brand. These are cheese spreads.)
3/4 stick margarine melted
Seasoned Bread Crumbs for Dredging
Egg Wash
Garlic Powder to Taste

Wash chicken and pat dry. Take 1 cutlet and spread Rondole cheese over
entire top portion. Don't be stingy with the cheese. Continue until all the
tops are covered with the cheese spread. Now take any side you find easy to
roll and roll up cutlet, don't worry if cheese oozes out the sides. Dip in
egg wash, then into breadcrumbs, lay seam side down on baking dish. No need
for toothpicks, they stay together. Continue until all are finished. Add
about 3/4 tsp. garlic powder to melted margarine. More or less according to
taste! Take the margarine and spoon over rolled, breaded cutlets in baking
pan. Bake at 350 for about 45 minutes or until top is golden. Some cheese
melts out into the margarine and makes such a delicious "sauce" to put over
chicken roll after cooking.



[This message has been edited by lanie (edited 05-11-2001).]

[TheresaM]

I made the creamy chicken and mushrooms, last night. DH and I liked it, we both thought it was lighter then alfredo. We didn't think it was bland. I did add fresh garlic when cooking the chicken and when cooking the mushrooms and onions. I also added some basil. I used the lite Rondole cheese and found this was fine. It is definitely a repeater for me.

[Lynn B]

Thanks, again! Now I'll have to go out and buy MORE cheese... http://www.cookinglight.com/bbs/smile.gif
Lynn