1 (17 1/4 oz.) pkg. frozen puff pastry sheets, thawed
1 (4 oz.) container garlic & spice flavored Alouette cheese (see note)
6 skinned & boned chicken breast halves
1/2 tsp. salt
1/8 tsp. pepper
1 egg, beaten
1 tbsp. water
Garnish - kale leaves

Unfold pastry sheets and roll each sheet into a 14 x 12 inch rectangle on a lightly floured surface. Cut 1 sheet into 4 (7 x 6 inch) rectangles; cut second sheet into 2 (7 x 6 inch) rectangles and 1 (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.

Sprinkle chicken breast halves with salt and pepper; 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.

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 2 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.

Combine egg and 1 tablespoon water; brush over pastry bundles. Bake at 400 degrees on lower oven rack 25 minutes or until bundles are golden brown. Garnish, if desired. Yields 6 servings.

Note: 1/2 cup chives and onion flavored cream cheese may be substituted for Alouette cheese, if desired.