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Chicken Puff Pastry

• 1/2 of a 17.3-ounce • 4 skinless, boneless
package Pepperidge chicken breast halves
Farm® Puff Pastry (about 1 pound)
Sheets (1 sheet), • 2 tablespoons butter
thawed • 1 container (4 ounces)
• 1 egg garlic & herb
• 1 tablespoon water spreadable cheese
• Ground black pepper • 1/4 cup chopped fresh
(optional) parsley
Procedure
1. Heat the oven to 400°F. Beat the egg and water in a small
bowl with a fork or whisk.

2. Season the chicken with black pepper, if desired. Heat the
butter in a 10-inch skillet over medium-high heat. Add the
chicken and cook for 10 minutes or until it's well browned on
both sides. Remove the chicken to a plate. Cover the plate and
refrigerate for 15 minutes or up to 24 hours.

3. Unfold the pastry sheet on a lightly floured surface. Roll the
pastry sheet into a 14-inch square. Cut into 4 (7-inch) squares.

4. Spread about 2 tablespoons cheese spread in the center of
each pastry square. Top each with 1 tablespoon parsley and 1
chicken breast. Brush the edges of the pastry squares with the
egg-mixture. Fold the corners of the pastry squares to the
center over the chicken and press to seal. Place the filled
pastries seam-side down onto a baking sheet. Brush the
pastries with the egg-mixture.

5. Bake for 25 minutes or until the pastries are golden brown. Let
the pastries cool on the baking sheet for 10 minutes.

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