Unfold pastry sheets, and roll each sheet into a 14”x12” rectangle. Cut one sheet into (4) 7”x6” rectangles; Cut the second sheet in half and set one half aside, then cut the other half into four even rectangles.

Sprinkle chicken breasts with salt & pepper and Italian seasoning. Spread pastry with a swipe of Dijon and a layer of Alouette cheese and top with layer of spinach. Place chicken breast in center. Top with smaller pastry rectangle. Lightly moisten pastry edges with water. Fold edges over chicken and press to seal. Place each bundle, seam side down, on a parchment paper-lined baking sheet.

Cut remaining pastry rectangle into thin strips. Braid 3 strips together for decorative topping. Place crosswise over chicken bundles. Cover and refrigerate 2 hrs.

Pre-heat oven to 400° F. Brush egg/water mixture over pastry bundles. Bake on lower oven rack ~30-35 mins until bundles are golden brown.