Instructions: Keep puff pastry refrigerated until needed. Cut 2 generous-sized chicken breasts in half to make four pieces. Saute chicken in butter until just done and set aside to cool.

For Sauce: Melt 1 stick butter in saucepan, add salt, flour, sour cream, and Parmesan cheese, cooking over low heat until thickened. Set aside.

Place one square puff pastry on lightly floured board. Place 1 tablespoon cheese sauce in the center of pastry. Place sauteed chicken breast in center and wrap pastry around it, sealing the edges with water on your fingertips; wrap all four breasts.

Place chicken seam-side down in baking pan sprayed with cooking spray. They should not touch each other or sides of pan. Just before baking, brush pastry top with a little egg wash (beat one egg with a little water). Bake at 350 degrees for about 15 minutes or until golden brown.

Meanwhile, thin cheese sauce in the saucepan by adding 2 to 3 tablespoons white wine, and warm. Just before serving, pour small amount of warmed sauce over baked chicken, and sprinkle with chopped, fresh parsley to garnish.

This recipe yields 4 servings.

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