Ingredients

-1/2 pkg. Pepperidge Farm® Frozen Puff Pastry Sheets (1 sheet)

-1 egg

-1 T water

-4 boneless chicken breast halves

-1/2 t dried thyme leaves, crushed

-3/4 C sliced mushrooms

-1 medium onion, finely chopped

-1 T chopped fresh parsley

-1 pkg. (3 oz.) cream cheese, softened

-1 T Dijon mustard

Preparation

  1. Thaw pastry sheet at room temperature 30 minutes. Mix egg and water. Preheat oven to 400°F.
  2. Sprinkle chicken with thyme. Season with salt and pepper if desired.
  3. Cook chicken in skillet and cook until browned. Remove chicken from skillet. Cover and refrigerate 15 min. or up to 24 hr.
  4. Add mushrooms & onion to skillet and sauté until tender. Stir in parsley.
  5. Mix cream cheese and mustard.
  6. Unfold pastry on light floured surface. Roll into 14" square and cut into 4 squares
  7. Spoon about 1 T mushroom mixture on each square. Top with chicken. Spread 1 heaping tbsp. cream cheese mixture on chicken.
  8. Brush edges of squares with egg mixture. Fold each corner to center on top of chicken and seal edges.
  9. Place seam-side down on baking sheet. Brush w/ egg mixture.
  10. BAKE 25 min. or until golden.