Puff Pastry Boursin Chicken

An Elegant Entrée

I catered a small lunch yesterday and made one of our old favorite recipes, chicken and boursin wrapped in puff pastry.  My husband and I have been serving this our whole married life.  It is very elegant and we put the guests’ initials on top of the puff pastry, which serves as place cards.

Puff Pastry Boursin Chicken

Serves 4

4 medium chicken breast halves, boneless skinless
1 package(s) Boursin cheese
1 package(s) puff pastry sheets, thawed
1 large egg
1 Tbs water

Preheat oven to 375 degrees. Season the chicken breasts with salt and pepper.

Cut boursin cheese into 4 equal parts. Spread cheese onto the chicken.

Roll out the thawed puff pastry and cut each sheet in half. Wrap each breast with the puff pastry and pinch the edges shut. (You may need to trim the excess pastry.)  Put a few slits in the pastry to allow air to escape.

Whisk together egg and 1 tablespoon water; brush mixture over chicken bundles.

Cut designs from reserved pastry sheet, and dip cutouts in egg mixture, and arrange in a decorative pattern over chicken bundles. Cover and chill up to 24 hours, or bake immediately.

Prepare a casserole dish with cooking spray. Place the wrapped chicken breasts in the dish and brush with olive oil so they brown well. Bake for approximately 30 minutes.

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