Chicken Alouette

Unfold pastry sheets, and roll each into a 14- x 12-inch rectangle on a lightly floured surface. Cut first sheet into 4 (7- x 6-inch) rectangles cut second sheet into 2 (7- x 6-inch) rectangles and 1 (12- x 7-inch) rectangle. Set large rectangle aside. Shape each small rectangle into an oval by trimming off corners spread pastry ovals evenly with cheese.

Sprinkle chicken breast halves with salt and pepper place one in center of each pastry oval. Lightly moisten pastry edges with water. Fold ends over chicken fold sides over, and pinch to seal. Place bundles, seam side down on a lightly greased baking sheet.

Cut large pasty rectangle crosswise into 36 strips (about 1/4 inch wide). Braid 3 strips together, and place crosswise over 1 chicken bundle, tucking ends under bundle and trimming any excess length. Braid 3 additional strips, and place lengthwise over bundle, tucking ends under. Repeat procedure with remaining strips and chicken bundles. Cover and chip up to 2 hours, if desired.

Combine egg and 1 tablespoon water stir until well blended. Brush egg mixture over pastry bundles. Bake at 400 F on lower oven rack 25 minutes or until golden. Arrange chicken bundles on a kale-lined platter, if desired. Yield 6 servings.

*One-half cup chives-and onion-flavored cream cheese may be substituted for Alouette cheese, if desired.