This is from my mom's old cookbook from a church fundraiser where all the ladies put in recipes. It's basically cheese stuffed chicken in pastry.

Ingredients

• 4(6 to 8 ox.) boneless skinless chicken breasts
• 1 container of herb cream cheese
• 1 egg, beaten
• 4 (5 x 5 inch) squares fresh or frozen puff pastry
• 2 tbsp. olive oil, butter, or margarine
• salt and pepper to taste

Preheat oven to 350 degrees. Lightly pound breasts to flatten. In heavy bottomed skillet over medium heat, heat the oil, butter, etc.

Saute' breasts lightly in skillet and season with salt and pepper. Be sure not to overcook breasts. Cool.

With rolling pin on a sheet of wax paper, place a square of puff pastry and roll out slightly to enlarge. Repeat with additional pastry.

Place 1 breast on each square of enlarged puff pastry and spoon 1 to 2 tablespoons of the herb cream cheese on each breast. Wrap puff pastry around the breast and seal edges with brush dipped in beaten egg.

Plaze breasts on an ungreased cookie sheet or a parchment lined cookie sheet and brush with additional beaten egg to cover the pastry.

Bake in preheated oven for 20 minutes, or until pastry is golden in color. Remove from the oven and allow to set for 5 to 10 minutes before serving.

We've had this with a garden salad or green beans and wild rice. We also placed the breasts on a cookie sheet wrapped in ziploc freezer bags and frozen. We just baked it longer at 350 degrees.

Categories: chicken