Georgina's chicken en croute

This is an incredbly tasty and impressive-looking dish.

For 2	For 4		Comment
2	4	chicken breasts
250g (half pack)	500g (full pack)	puff pastry	The unused half freezes well.
1	2	red peppers - roasted from a jar	or a fresh pepper
1 tbsp	2 tbsp	olive oil
1	1	egg
75g	150g	boursin	or roule or other soft cheese. Brie is very nice too.
2	4	squeezes of lemon juice	from a bottle is fine
2 tbsp	4 tbsp	creme fraiche

1. Put oven on at 180 degC.
2. Flatten the chicken breasts by placing in a freezer bag or between two pieces of cling film, and bashing with a rolling pin. They should end up occupying nearly twice the area.
3. Heat oil in a frying pan and seal the chicken breasts on both sides. While cooking, squeeze over half the lemon juice and season.
4. Meanwhile, roll out your pastry to approx. 20cm x 30cm rectangle.
5. Mix the soft cheese with the creme fraiche & the rest of the lemon juice.
6. Place one chicken breast in the centre of the pastry, season then spread the soft cheese mixture over the top, then layer on the pepper and the other chicken breast
7. Beat the egg and brush along the edges of the pastry.
   
8. Draw up the sides of the pastry over the chicken pile and crimp together with your fingers all the way along and down the edges like a big pasty.
9. Brush the top with beaten egg (optional).
10. Cook for 40 mins at 180 degC
11. Remove from oven and cut down the middle. Allow to stand for 5 mins before serving.
12. Meanwhile, cook some greens to serve alongside during the resting period e.g. spinach, green beans etc.

Freezing: can freeze for up to one month or refrigerate for up to 24 hours at the end of stage 8.