On a lightly floured surface, lay out a puff pastry sheet.
Roll out lightly to a rectangle 15 x 17 inches.
Cut into 4 rectangles.
Roll out the second sheet and cut.
Reserve two rectangles for later use--they may be frozen.

To prepare chicken, pound breast between two sheets of plastic wrap until double in size.
Heat the oil in a large skillet.
Dust chicken with seasoned flour and add to skillet.
Fry on both sides until chicken is golden and cooked through, 5 to 7 minutes.
Drain chicken on paper towels.

Preheat oven to 450°.
Lightly grease baking sheet.
Lay a slice of ham on one side of each pastry rectangle.
Place a chicken breast on the ham and top with 2 to 3 T. of the garlic-herb cheese.
Fold pastry over and tuck edges under; press to seal.
(The chicken may be refrigerated at this point overnight or frozen for 1 month. Thaw only slightly before continuing with recipe.)

Transfer package to baking sheet and brush with egg and water wash.
Make several small cuts in the top of the pastry with the tip of a knife.
Reduce oven temperature to 400° and cook chicken until pastry is puffed and golden, about 25 to 30 minutes.
Serve hot.