6 servings
Hector Manuel Sanchez

How to Make It

Step 1

Unfold pastry sheets, and roll each sheet into a 14- x 12-inch rectangle on a lightly floured surface. Cut one sheet into four 7- x 6-inch rectangles; cut second sheet into two 7- x 6-inch rectangles and one 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.

Step 2

Sprinkle chicken breast halves with salt and pepper, and 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.

Step 3

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 two additional strips, and place lengthwise over bundle, trimming and tucking ends under. Repeat procedure with remaining strips. Cover and refrigerate up to 2 hours, if desired.

Step 4

Combine egg and 1 tablespoon water; brush over pastry bundles. Bake at 400° on lower oven rack 25 minutes or until bundles are golden brown. Garnish, if desired.