4 chicken half-breasts, skinned and boned
5 ounces Haystack Mountain Chèvre Spread with Herb and Garlic
4 thin slices ham
1 package (17.5 oz.) frozen puff pastry
1 beaten egg
Unfold both pieces of pastry and roll one sheet out into a rectangle about 1/8 inch thick. Cut in half; repeat with the second sheet. You will have four rectangles, each approximately 7 x 10 inches. Spread one quarter of the cheese in the middle of each pastry sheet. Place a ham slice on each. Generously sprinkle chicken breasts with salt and pepper (and other seasonings, as desired) then place chicken breasts on top of the cheese and ham. Depending upon the size and shape of the chicken breasts, you may have to trim away some of the pastry. Press and flute the long ends, enclosing the chicken in a tight envelope. Brush with beaten egg. Place envelopes seam side down on a lightly greased baking sheet. Oven bake at 425° until pastry is browned or about 25 minutes. Serve immediately.
