Carole's Chicken Breasts and Goat Cheese in Puff Pastry

4 boneless, skinless, chicken breasts
1 10.oz-package frozen puff pastry (6 shells)
1 tsp. salt
1 tsp. black pepper
2 Tbs. vegetable oil
1 5.3-oz. Chavrie goat cheese with basil and roasted garlic
1 egg
1 Tbs. water
Vegetable spray

Prep time: 1 hour 15 minutes
Yield: 4 servings

Remove pastry from package and thaw 20 to 30 minutes or until soft enough to roll out. Preheat oven to 450º.

Season both sides of chicken with salt and pepper.

Heat oil in a large non-stick skillet over medium heat. Cook chicken 5 minutes per side. Remove and set aside.

While chicken cooks, roll pastry shells into circles at least 7 inches in diameter. Beat egg and water together to make an egg wash.

Top each of 4 pastry circles with a chicken breast. Spread 1 heaping tablespoon goat cheese over each breasts. Brush pastry edges with egg wash. Close pastry shells over chicken to form half-circles and seal.

Cut decorative designs from remaining pastry with a knife or small pastry cutters. Brush designs with egg wash and place on top of chicken packets.

Place packets on a baking sheet prepared with non-stick spray. Reduce oven temperature to 400º. Bake packets 20 minutes until pastry is puffed and golden.

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