Chicken Alouette

Unfold pastry sheet and roll each sheet into a 14 x 2" rectangle on a lightly floured surface. Cut one sheet into 4 7 x 6 inch rectangles, cut second sheet into 2

7 x 6 rectangles and 1 12 x 6 inch rectangle. Set large rectangle aside. Shape each rectangle into an oval by trimming off corners. Spread pastry evenly with cheese.

Sprinkle chicken breasts with salt and pepper and place in center of each 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 14 inch strips. Braid 2 strips together, and place crosswise over chicken bundles, trimming and reserving excess braid; braid two additional strips and place lengthwise over bundles, trimming and tucking ends under. Repeat procedure with remaining strips. Cover and refrigerate up to 2 hours, if desired.

Combine eggs and water; brush over pastry bundles. Bake at 400 degrees on lower oven rack for 25 minutes or until golden brown.

Note: 1/2 cup chives or onion flavored cream cheese may be substituted, if desired.