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

Unfold pastry sheets and roll each sheet into a 14'x12" rectangle on a lightly floured surface. Cut one sheet into 4 (7"x6") rectangles; cut second sheet into 2 (7"x6") rectangles and 1 (12"x6") 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 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.

Cut remaining large pastry rectangle into 12" x 1/4" 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.

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.

Makes 6 servings.