I make this recipe whenever I have new company coming.
It’s really easy and it tastes like I’ve spent hours in the kitchen.
It originated years ago as an experiment, and now it’s a favorite.
Hope you all like it.
Boneless Chicken (Breast or Thighs)
Alouette Garlic and Herb Cream Cheese
Salt and Pepper
Preheat oven to 350Â°.
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 doesnâ€™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 â€“ 40 minutes.