Let the pastry sheets come to room temp. It's gonna take about 45-60 minutes to accomplish the thawing. You don't want to roll out frozen sheets.
The Sauce "Dijon Pinot Grigio Cream Sauce"
This dish would be incomplete without a sauce. I didn't write down all that I did but sauce making is quite easy. Start out with a stick of butter and heat in a saucier. Toss in some chopped shallots and saute for a few minutes. Add about 3-4 tbsp of flour and make a roux. Cook for a few more minutes. Deglaze with your favorite Pinot and cook down for about a minute or two. Add some chicken stock, salt and pepper. Add some cream. Get the sauce to the right consistency that you want. Add Dijon mustard to taste and some chives. Continue to cook the sauce and taste and adjust if need be. Cook until desired thickness is achieved.
Review- Simply amazing!!! I won't change a thing except to use a smaller chicken breast. I might experiment with some other cheeses too.
Gratuitous pictures below
TOP OF THE BREASTS