Shelly's Recipe

HERBED CHICKEN IN PASTRY

Category: Chicken

4 boneless chicken breast halves
Salt and pepper
Flour to coat chicken
2 tbsp. butter or margarine
1/2 pkg. frozen puff pastry sheets (1 sheet) (I have also used phyllo dough)
1 egg
1 tbsp. water
1.(4 oz.) pkg Alouette Garlic & Herbs, Savory Vegetable, or Peppercorn Parmesan Spreadable Cheese or 1 (8 oz) pkg herbed brie
1/4 cup chopped fresh parsley

Preheat oven to 400. Season chicken with salt and pepper and coat with flour, shaking off excess. Melt butter in skillet. Add chicken and cook until browned. Remove chicken. Cover and refrigerate 15 min. or up to 24 hours.

Thaw pastry sheet at room temperature 30 min. Mix egg and water. Unfold pastry on lightly floured surface. Roll into 14 inch square and cut into 4 (7 inch) squares. (If using phyllo, layer the phyllo that has been brushed with melted butter.)

Spread about 2 tbsp. of the Alouette Spreadable Cheese in center of each square or cut the brie into strips about 1/4 inch thick. Sprinkle with 1 tbsp. parsley and top with cooled chicken.

Brush edges of squares with egg mixture. Fold each corner to center on top of chicken and seal edges. Place seam-side down on baking sheet. Brush with egg mixture. Bake 25 to 30 minutes or until golden. Serves 4