| 1 | Saute the chicken breasts in oil over medium heat until the surface is opaque, but the meat is still soft and pliable. |
| 2 | Salt and pepper to taste; cool slightly. |
| 3 | Unroll the two thawed sheets of puff pastry. |
| 4 | On floured surface, with lightly floured rolling pin, roll each 9" x 9" sheet to 11" by 11" and cut in half to give you 4 individual pastry rectangles 11 x 5 ?. |
| 5 | Combine the cheeses and place a quarter of the mixture in the center of each pastry rectangle. |
| 6 | Trim breast on top of the cheeses and top with the trimmed scraps of chicken. |
| 7 | Spread a quarter of the duxelles over the surface of each chicken. |
| 8 | Brush water around the edges of the pastry, then fold up the long edges toward the center sealing the edges securely, folding once if possible. |
| 9 | Roll up the remaining edges to enclose the chicken. |
| 10 | Arrange the cases seam side down on a baking sheet and brush them with the lightly beaten egg. |
| 11 | Bake in 350°F. |
| 12 | For 40 minutes. |
| 13 | Serve immediately |
