Puff Pastry Chicken Bundles

• 8 boneless skinless chicken breast halves (about 6 ounces each)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 40 large spinach leaves
• 1 carton (8 ounces) spreadable chive and onion cream cheese
• 1/2 cup chopped walnuts, toasted
• 2 sheets frozen puff pastry, thawed
• 1 large egg
• 1/2 teaspoon cold water

1. Preheat oven to 400u0b0. Cut a lengthwise slit in each chicken breast half to within 1/2 in. of the other side; open meat so it lies flat. Cover with plastic wrap; pound with a meat mallet to 1/8-in. thickness. Remove plastic wrap. Sprinkle with salt and pepper.
2. Place five spinach leaves on each chicken breast half. Spoon a scant 2 tablespoons of cream cheese down the center of each chicken breast half; sprinkle with 1 tablespoon walnuts. Roll up chicken; tuck in ends.
3. Unfold puff pastry; cut into eight portions. Roll each into a 7-in. square. Place chicken on one half of each square; fold other half of pastry over chicken. Crimp edges with fork. Combine egg and cold water; brush over edges of pastry.
4. Bake on a greased 15x10x1-in.
5. until a thermometer reads 165u0b0, 20-25 minutes.

chicken, salt, pepper, spinach leaves, chive, walnuts, pastry, egg, cold water

Taken from www.tasteofhome.com/recipes/puff-pastry-chicken-bundles/ (may not work)