Ingredients

-4 boneless chicken breast halves

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

-1 egg

-1 T. water

-1 container (4 oz.) garlic & herb spreadable cheese

-1/4 C chopped fresh parsley

Preparation

  1. Brown chicken in skillet, remove chicken and cover and refrigerate 15 minutes or up to 24 hours.
  2. Thaw pastry sheet at room temperature 30 minutes
  3. Mix egg and water.
  4. Preheat oven to 400°F.
  5. Unfold pastry on lightly floured surface. Roll into 14" square and cut into 4 squares.
  6. Spread about 2 tbsp. of the cheese spread in center of each square, then sprinkle with 1 tbsp. parsley and top with cooled chicken
  7. Brush edges of squares with egg mixture. Fold each corner to center on top of chicken and seal edges. Place seam-side down on baking sheet. Brush with egg mixture.
  8. Bake 25 minutes or until golden.