Herbed Chicken Asparagus in Pastry

• 1 (35 ounce) package puff pastry
• 16 tablespoons herb cheese spread
• 8 asparagus spears (optional)
• 8 chicken breast tenders
• 18 cup butter, melted
• 8 teaspoons parmesan cheese

1. Defrost puff pastry in fridge according to box instructions.
2. Let sit at room temperature for 1/2 hour before beginning recipe.
3. Defrost chicken tenders.
4. Preheat oven to 400 degrees.
5. Roll out sheet of puff pastry on cutting board.
6. Slice each sheet into four equal squares, making eight squares altogether.
7. Lay tenders diagonally across each square.
8. Spoon two tablespoons cheese spread on top of each tender.
9. Cut each stalk of asparagus in half and lay two halves on top of each tender.
10. Fold two opposite corners of pastry over chicken, asparagus, and cheese, sort of like pigs in a blanket.
11. Chicken should be exposed at each end.
12. Lay on greased cookie sheet (use parchment if you like), spacing by at least one inch.
13. Use pastry brush to coat tops with butter.
14. Sprinkle delicately with parmesan.
15. Bake 20 minutes or until chicken is fully cooked.
16. Optional: broil for a minute or two to make pastry even crisper.

pastry, herb cheese, chicken, butter, parmesan cheese

Taken from www.food.com/recipe/herbed-chicken-asparagus-in-pastry-151354 (may not work)