- 4 skinless, boneless chicken breasts
- 2 tablespoons butter or margarine
- 1 sheet Pepperidge Farm® Puff Pastry
- 1 egg
- 1 tablespoon water
- 1 (4 ounce) container garlic and herb spreadable cheese
- 1/4 cup chopped fresh parsley
- Season chicken with salt and pepper if desired. Melt butter in skillet. Add chicken and cook until browned. Remove chicken. Cover and refrigerate 15 minutes or up to 24 hours.
- Thaw pastry sheet at room temperature 30 minutes. Mix egg and water. Preheat oven to 400 degrees F.
- Unfold pastry on lightly floured surface. Roll into 14-inch square and cut into 4 (7-inch) squares. Spread about 2 tablespoons of the cheese spread in center of each square. Sprinkle with 1 tablespoon 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 minutes or until golden.