1 onion, chopped
1 clove garlic, chopped
1 1/2 c. white wine
1 tsp. instant chicken bouillon
1/2 c. water
8 chicken breasts, skinned & deboned
Zest of 2 oranges
8 tbsp. butter
1/3 c. almond powder
3 oranges, juiced
8 pieces puff pastry, 4x6 inch
1 egg, beaten with 2 tsp. water

Poach the chicken breasts in the onion, garlic, wine, bouillon and water for 10 minutes. Remove the chicken and set aside to cool. Add the orange zest to the bouillon. Boil rapidly until reduced by half. Melt butter in a saute pan. Add the almond powder, the orange juice, and the reduced bouillon. Let sauce thicken while stirring. Place a chicken breast on each rectangle of puff pastry. Cover with one tablespoon of the orange sauce on each breast. Fold pastry over the chicken. Seal the edges with the egg/water mixture. Decorate the top of the pastry with cut-outs from extra pastry, if desired. Brush the pastry with egg wash. Bake at 375 degrees for 20 minutes until golden brown. Reheat the remaining sauce. Serve the chicken with the sauce on the side.