Puff pastry, 1/2 sheet for each chicken breast half
Alouette spreadable cheese (galic and herb), 1 to 2 tablespoons per chicken breast half plus more for topping, if desired
To Assemble: Thaw puff pastry at room temperature for 40 minutes. Once thawed, unfold pastry and cut into two rectangular pieces. Spread 1-2 tablespoons Alouette cheese in the center of each rectangle of puff pastry. Place chicken breast half on top of the cheese. Fold pastry around the chicken breast and pinch sides closed (you may need to moisten your fingers with water to get the sides of the pastry to adhere to one another.)
To Freeze: Wrap each pastry covered chicken breast in plastic wrap and heavy duty aluminum foil. Place packets in a gallon-sized Ziploc freezer bag and lay flat in freezer. When you wish to bake them, thaw as many packets as desired and follow the "Frozen Preparation" instructions below.
To Bake: Preheat oven to 375 degrees. Place each pastry packet seam-side down in an ungreased glass baking dish or in an ungreased shallow baking pan. Bake at 375 degrees for 30 to 40 minutes or until the pastry is golden brown and the chicken is done. If desired, spread 1 tablespoon additional Alouette cheese on top of the pastry packet during the last 5 to 10 minutes of baking. You may need to cover loosely with aluminum foil to prevent excess browning.
Frozen Preparation: Completely thaw each packet in the refrigerator before baking (up to 24 hours). Completely unwrap each packet, removing both the aluminum foil and the plastic wrap. Bake according to instructions above. Make sure that the pastry is sealed at each seam. If not, slightly moisten fingers with water and pinch the pastry together, sealing the packet on both sides prior to baking.