Directions
Sprinkle chicken breasts with poultry seasoning.
In a non-stick skillet, heat olive oil and butter and brown chicken about 10 minutes per side.
Add white wine and cook until wine evaporates.
Remove chicken from skillet and set aside until cool.
Preheat oven to 375º F.
Remove dough from tube and, using hands, shape into a ball to remove perforation lines.
On a lightly floured surface, roll dough into a 14" square and cut into four 7" squares.
In a small bowl, combine Alouette Crème de Brie, shallot, parsley, Dijon mustard and diced prosciutto.
Spread each pastry square with ¼ of brie mixture.
Top with cooled chicken breast and wrap pastry around chicken carefully pressing edges to seal.
Place seam side down on lightly greased baking sheet. Brush with egg wash and bake 20 minutes or until golden brown.