Herbed Chicken in Pastry

There are recipes that I see and think, "Wow, that looks delicious." And my thoughts go no farther than that because the recipe looks too difficult or time consuming.

I'm working on overcoming that because, quite often, my fear is unfounded. Like with this recipe that I found inside my Pepperidge Farm Puff Pastry. This chicken dish was much more quick and easy than I imagined it would be. Try it... Soon! You'll be hooked!

Thaw Time: 30 minutes
Prep Time: 20 minutes
Bake Time: 25 minutes
Chill Time: 15 minutes


Serves: 4

Ingredients:
4 boneless chicken breast halves
2 tbsp. butter OR margarine
1/2 pkg. Pepperidge Farm® Frozen Puff Pastry Sheets (1 sheet)
1 egg
1 tbsp. water
1 container (4 oz.) garlic & herb spreadable cheese
1/4 cup chopped fresh parsley

Directions:
SEASON chicken with salt and pepper if desired. Melt butter in skillet. Add chicken and cook until browned. Remove chicken. Cover and refrigerate 15 min. or up to 24 hours.

THAW pastry sheet at room temperature 30 min. Mix egg and water. Preheat oven to 400°F.

UNFOLD pastry on lightly floured surface. Roll into 14" square and cut into 4 (7") squares. Spread about 2 tbsp. of the cheese spread in center of each square. Sprinkle with 1 tbsp. parsley and top with cooled chicken. 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.

BAKE 25 min. or until golden.