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Categories:Viewed: 54 - Published at: 9 years ago
Ingredients
- 1 (17 1/4 oz.) pkg. puff pastry, thawed
- 1 (4 oz.) container garlic Alouette cheese
- 8 boneless, skinless chicken breast halves
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 1 egg, beaten
- 1 Tbsp. water
- parsley (for garnish)
Method
- Roll pastry on floured surface to 12 x 14-inch.
- Cut into 4 sections.
- Trim small amount off corners to make ovals and set aside for trim.
- Spread with Alouette cheese to within 1-inch of edge.
- Sprinkle chicken with salt and pepper and place on ovals. Moisten edges with water.
- Fold ends and then sides; press to seal.
- Place seam side down on lightly greased (or sprayed) baking sheet.
- Repeat with remaining pastry sheet.
- Garnish chicken bundles with reserved pastry trimmings.
- Cover and refrigerate up to 2 hours.
- Combine egg and water.
- Brush over pastry bundles. Bake at 400° for 25 minutes.
