4 boneless, skinless chicken breasts
Sea salt & BLAIR pepper to taste
4 (5 inch) sq. puff pastry
1/2 lb. mushrooms, sliced
1/4 c. olive oil
1/4 c. Madeira
1 onion, minced
2 tsp. minced garlic
2 tsp. BLAIR fine herb seasoning
1 egg white
1 tsp. water

In saucepan, combine mushrooms, oil, madeira, onion, garlic and herb seasoning; cook over medium heat until mushroom and onion are soft. Remove from heat.

Preheat oven to 350 degrees. Wrap chicken breasts around themselves to form an even dome shape. Place on baking sheet and sprinkle with sea salt and pepper to taste. Bake 15 minutes and remove from oven.

Lay pastry squares on a piece of waxed paper. Using a spoon, place a spoonful of mushroom mixture in center of each pastry square. Place a chicken breast top side down on top of mushroom mixture. Taking opposite corners wrap pastry over chicken and fold over itself. Place folded side down on baking sheet. Mix egg white with water and using pastry brush, brush tops and sides of pastry. Cut an "X" in top of pastry for decoration. Bake for 30 minutes or until pastry is golden. Serve over wild rice. Yield: 4 servings.