I've posted this recipe before,
but here it is again, for those who missed it.
Chicken Alouette
Boneless Chicken (Breast or Thighs)
Alouette Garlic and Herb Cream Cheese
Salt and Pepper
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Preheat oven to 350°.
Butterfly the chicken or
pound the chicken until thin.
Lightly salt and pepper both sides of chicken.
On the rough side (the pounded side) place lumps of the
cream cheese all over.
(I say lumps because it doesn’t spread very well).
Starting with the narrow end, roll chicken (jelly-roll style).
Place chicken seam-side down in a baking dish.
Put more Alouette on top of chicken.
Bake, uncovered, for 35 – 40 minutes.
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