1 pkg. active dry yeast
1/4 c. warm water (110-115 degrees)
1/4 c. butter
3 tbsp. sugar
1/4 tsp. salt
2 eggs
2 1/4 c. flour
2 tbsp. milk
3 whole lg. chicken breasts (about 3 lb.) skinned, halved lengthwise & boned 2 tbsp. cooking oil
2 oz. Brie cheese (with rind intact) or Swiss cheese, cut into 6 strips
1 tbsp. water
1 recipe Tarragon Cream Sauce
Fresh tarragon, optional
Ham slices

1. Soften the yeast in warm water. In a small mixer bowl beat together the butter, sugar and salt. Separate one of the eggs; reserve the egg white, covered in refrigerator. Add yolk and remaining whole egg to butter mixture with 3/4 cup of the flour, the milk and the softened yeast. Beat at low speed of electric mixer until combined, then beat well at high speed. By hand, stir in the remaining flour to make a soft dough. Cover bowl. Refrigerate the dough for several hours or overnight.

2. To assemble, in a skillet quickly brown the chicken in hot oil over high heat for 30-45 seconds per side. Remove chicken from skillet and rain on paper toweling; set aside. Punch dough down. Reserve a small portion of the dough for decorative croutons, if desired.

On a lightly floured surface roll the remaining dough to form an 18 x 12 inch rectangle; cut into six 6 inch squares. Place 1 piece of cheese atop 1 chicken breast and wrap both in a ham slice; place bundle on a piece of dough. Bring sides of dough up around to cover ham-wrapped chicken and cheese; moisten edges and seal. Place, seam side down, on a greased baking sheet. Repeat with the remaining cheese, chicken, ham and squares of dough.

3. Roll out the reserved dough. Using a cookie cutter or a sharp knife, cut out decorative shapes. Brush the cutouts with water; arrange atop the dough wrapped chicken. Combine the reserved egg white and the 1 tablespoon water. Brush dough with egg white mixture. Make 1-2 small slits in the top of each piece of dough to allow steam to escape. Bake in a 375 degree oven 20 minutes or until pastry is golden. Serve the baked chicken with the Tarragon Cream Sauce. Garnish with fresh tarragon, if desired. Makes 6 servings.

TARRAGON CREAM SAUCE:

In a small saucepan melt 2 tablespoons butter. Stir in 4 teaspoons flour, 1/2 teaspoon dried tarragon, crushed; 1/4 teaspoon salt and a dash of pepper. Add 1 cup light cream or half or half or milk. Cook and stir until mixture is thickened and bubbly. Cook and stir 1 minute more. Serve sauce warm. Makes about 1 cup sauce.

Roux = Equal portion of flour - milk - butter.