Herbed Chicken in Pastry

• 4 boneless chicken breast halves
• salt and pepper
• 1 teaspoon butter or 1 teaspoon margarine
• 0.5 (17 1/3 ounce) packagepepperidge farm puff pastry sheets (1 sheet)
• 1 egg
• 1 tablespoon water
• 1 (4 ounce) containeralouette garlic & herb spreadable cheese
• 14 cup chopped fresh parsley

1. Season chicken with salt and pepper.
2. Melt butter in skillet and add chicken and cook until browned.
3. Remove chicken.
4. Cover and refrigerate 15 minutes or up to 24 hours.
5. Thaw pastry sheet at room temperature 30 minutes.
6. Mix egg and water, set aside.
7. Preheat oven to 400F.
8. Unfold pastry on lightly floured surface.
9. Roll into 14" square and cut into 4 (7") square.
10. Spread about 2 tbsp of cheese spread in center of each square.
11. Sprinkle with 1 tbsp parsley and top with cooled chicken.
12. Brush edges of squares with egg mixture.
13. Fold each corner to center on top of chicken and seal edges.
14. Place seam side down on baking sheet.
15. Brush with egg mixture.
16. Bake 25 minutes or until golden.

chicken breast halves, salt, butter, pastry sheets, egg, water, containeralouette garlic, parsley

Taken from www.food.com/recipe/herbed-chicken-in-pastry-114850 (may not work)