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Ingredients
- 1 (17 1/4 ounce) pkg. frzn puff pastry sheets, thawed
- 1 (4 ounce) container garlic & spice flavored Alouette cheese (see note)
- 6 skinned & boned chicken breast halves
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 egg, beaten
- 1 T water
- Garnish - kale leaves
Directions
- Unfold pastry sheets and roll each sheet into a 14 x 12 inch rectangle on a floured surface. Cut 1 sheet into 4 (7 x 6 inch) rectangles; cut second sheet into 2 (7 x 6 inch) rectangles and 1 (12 x 6 inch) rectangle. Set large rectangle aside. Shape each small rectangle into an oval by trimming off corners. Spread pastry ovals evenly with cheese.Sprinkle chicken breast halves with salt and pepper; place one in center of each pastry oval. Lightly moisten pastry edges with water. Fold ends over chicken; fold sides over and press to seal. Place each bundle, seam side down, on a lightly greased baking sheet.
- Cut remaining large pastry rectangle into 12 x 1/4 inch strips. Braid 2 strips together, and place crosswise over chicken bundles, trimming and reserving excess braid; braid 2 additional strips, and place lengthwise over bundle, trimming and tucking ends under. Repeat procedure with remaining strips. Cover and chill up to 2 hrs, if you like.
- Put together egg and 1 tbsp water; brush over pastry bundles. Bake at 400 degrees on lower oven rack 25 min or possibly till bundles are golden. Garnish, if you like. Yields 6 servings.
- Note: 1/2 cup chives and onion flavored cream cheese may be substituted for Alouette cheese, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 213g | |
| Recipe makes 2 servings | |
| Calories 258 | |
| Calories from Fat 37 | 14% |
| Total Fat 4.15g | 5% |
| Saturated Fat 1.19g | 5% |
| Trans Fat 0.04g | |
| Cholesterol 173mg | 58% |
| Sodium 711mg | 30% |
| Potassium 582mg | 17% |
| Total Carbs 16.56g | 4% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.66g | 0% |
| Protein 37.89g | 61% |
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