Chicken in Puffed Pastry

Boneless, skinless chicken breasts and pepper jack cheese are wrapped in puff pastry and baked until golden--a great make ahead meal.

Ingredients:

• 1 17 oz package frozen puff pastry sheets, thawed
• 6-12 oz pepper jack cheese, depending on taste
• 6 skinless boneless chicken breasts, halved
• Salt
• Pepper
• 1 egg
• Water

Directions:

Unfold pastry sheets and roll each into a 12 X 14 inch rectangle on a floured surface. Cut first sheet into 4 rectangles. Cut second sheet into two 6 X 7 inch rectangles. In other half of sheet, cut strips about 1/4 inch wide. Spread 1/6 of cheese onto each chicken breast. Sprinkle with salt and pepper. Place each breast onto center of each small rectangle of pastry. Sprinkle water onto edges of pastry which extend beyond chicken. Pull edges of pastry up around breast, overlapping edges to secure pastry. Place bundles, seams down, on a lightly greased baking sheet. Twist two of the 1/4 inch strips gently together to resemble a braid and place lengthwise on each bundle, tucking ends under each bundle. Twist two strips together and place crosswise across each bundle, tucking ends under sides of each bundle. Cover and chill up to 2 hours, if desired. Combine egg and 1 tablespoon of water. Brush egg mixture over bundles. Bake at 400 degrees for 25 minutes or until golden.

Number of Servings: 6

Notes from the Cook: You may substitute salmon for chicken. A good side sauce is sour cream with salsa.