Ingredients:
4 ounces cream cheese, softened
1/4 cup packed fresh basil leaves
2 cloves garlic, minced
1/8 teaspoon salt
1 package frozen puff pastry, thawed
4 boneless skinless chicken breast halves
1 eggs, well-beaten
Directions:
Heat oven to 430 degrees F.
Combine cheese, basil, garlic, salt and pepper in processor until smooth and basil is finely chopped.
Unfold both pieces of pastry carefully.
Roll out on lightly-floured surface to 14 x 10 inch rectangle about 1/8 inch thick.
Cut in half crosswise into 7 x 10 inch rectangle; repeat with second sheet of pastry.
Spread 1/4 of cheese mixture lengthwise, in approximate size of chicken breast, across center of each rectangle.
Place chicken breast over, skinned side down.
Lift long sides of pastry to meet in center over top of chicken; pinch overlap and short ends to enclose chicken snuggly.
Trim away excess pastry leaving pinched overlap.
Arrange seam side down, 2 inches apart, on a greased baking sheet; brush generously with beaten egg.
Bake until puffed and golden and chicken is cooked through, 18-22 minutes.
Note: Using Boursin Cheese in this recipe in place of the cream cheese is very nice, too.
Servings: 4
Time preparation: 10 min.
Time total: 32 min.