Remove puff pastry from freezer and allow to thaw on counter while you prep your other ingredients.
Heat a skillet over medium high heat. In the meantime, cut the chicken breasts down to about a 4- by 4-inch pieces, utilizing the thickest part of the breast in your cut. Set aside the additional pieces of chicken to use in another recipe.
Heat oil and garlic in the skillet. Rub the chicken pieces with salt and rosemary. Add chicken to the hot skillet and sear for 2 - 3 minutes per side until a nice browning occurs and meat releases easily. Remove chicken from skillet and allow to cool slightly while you prep the rest of your ingredients.
Heat oven to 375°F.
In a small bowl, mix together BelGioioso mascarpone and CreamyGorg and set aside. Line two baking sheets with parchment paper or foil. In another small bowl, beat egg with one tablespoon water. Unfold your puff pastry. If it’s the right temperature it should not crack, but should not be warm to the point where it is sticky.
Cut puff pastry into 4 equal sized pieces. Lay them onto your baking sheets. Ideally you want square pieces. In the center of each puff pastry square, place equal amounts of your cheese mixture and spread into an even layer the size of your chicken breast. Top your cheese with a piece of chicken. Then, equally divide slices of apple onto each chicken piece.
Carefully bring the sides of the puff pastry around your cheese, chicken, and apples. It will not cover the apples completely, which is okay. Flip the entire ‘package’ over so your apples are touching your baking sheet. Tuck and flatten out your puff pastry to close any seams. Repeat with each one.
Finally, brush each puff pastry package with egg and water mixture. If so desired, place pecans or fresh cranberries on top for a festive decoration. Place in the oven and bake for 45 - 60 minutes or until crust is browned and chicken reaches 165°F.