Chicken Alouette - cooking recipe

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)

Preparation

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\u00b0 for 25 minutes.