Donna Archambault lives just down the street from me in Florida. We go to the same knitting group, and are in Sunday Night Marbles club together with our husbands. I visited her at her summer home in Maine, and she passed this recipe on to me.

Herbed Chicken in Pastry

4 boneless chicken breasts, halved
1 T butter
1 sheet Pepperidge Farm frozen puff pastry (or similar)
1 egg
1 T water
14-oz carton Alouette Garlic and Herb Cheese (or similar soft cheese)
1/4 c chopped fresh parsley (or dried parsley)

1. Brown chicken in the butter. Remove, cover, and refrigerate for 15 minutes to 24 hours.
2. Unfold pastry onto lightly floured surface. Cut into fourths. Roll each to 7 inches square.
3. Spread 2 T cheese in the center of each square.
4. Sprinkle 1 T parsley on top of the cheese.
5. Place chicken on top. (You may have to trim chicken to fit.)
6. Beat egg and water lightly.
7. Brush egg mixture on all side edges of the square.
8. Fold each corner to center of chicken, and seal all edges.
9. Place on a baking sheet seam side down.
10. Brush tops with egg mixture.

Bake 25 minutes at 400 degrees or until golden.