Pepperidge Farm chicken in Puff Pastry

• 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
• 1 egg
• 1 tablespoon water
• 1/8 teaspoon black pepper(optional)
• 1 pound skinless, boneless chicken breast halves(4 breast halves)
• 2 tablespoons butter
• 4 ounces container spreadable garlic & herb cheese
• 1/4 cup chopped fresh parsley

Heat the oven to 400°F.  Beat the egg and water in a small bowl with a fork or whisk.

Season the chicken with the black pepper, if desired. Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken to a plate. Cover the plate and refrigerate for 15 minutes or up to 24 hours.

Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Cut into 4 (7-inch) squares.

Spread about 2 tablespoons cheese spread in the center of each pastry square.  Top each with 1 tablespoon parsley and 1 chicken breast.  Brush the edges of the pastry squares with the egg mixture.  Fold the corners of the pastry squares to the center over the chicken and press to seal.  Place the filled pastries seam-side down onto a baking sheet.  Brush the pastries with the egg mixture.

Bake for 25 minutes or until the pastries are golden brown.  Let the pastries cool on the baking sheet for 10 minutes.

Serving Suggestion: Serve Bibb lettuce wedges with tomatoes and basil and Italian dressing. For dessert serve coffee ice cream with butterscotch sauce and whipped cream.

• 1 tablespoon butter
• 1.25 pounds skinless, boneless chicken breast halves(4 chicken breast halves)
• 1 egg
• 1 tablespoon water
• 2 tablespoons all-purpose flour
• 1/2 of a 17.3-pounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
• 4 teaspoons Dijon-style mustard
• 4 slices (1 ounce each ) cooked deli ham
• 4 slices (1 ounce each ) Swiss cheese

Heat the butter in a 10-inch skillet over medium heat. Season the chicken with salt and ground black pepper. Add the chicken to the skillet and cook until it's well browned on both sides. Remove the chicken from the skillet. Cover and refrigerate for at least 15 minutes.

Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.

Sprinkle the work surface with the flour. Unfold the pastry on the floured surface. Roll the pastry into a 14-inch square and cut it into 4 (7-inch) squares. Spread 1 teaspoon mustard on each square. Top each with 1 slice ham, 1 slice cheese and 1 chicken breast half. Brush the edges of the pastry with the egg mixture. Fold the corners to the center on top of the chicken and pinch the edges to seal. Place the pastries seam-side down on a shallow-sided baking sheet. Brush the pastries with the egg mixture.

Bake for 25 minutes or until the pastries are golden brown and the chicken is cooked through.

Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.

• 1 egg
• 1 tablespoon water
• 1.25 pounds skinless, boneless chicken breast halves(4 breast halves)
• 1/2 teaspoon dried thyme, crushed
• 1/8 teaspoon black pepper
• 2 tablespoons butter
• 2.25 ounces sliced mushrooms, (about 3/4 cup)
• 1 medium onion, finely chopped (about 1/2 cup)
• 1 tablespoon chopped fresh parsley
• 0.333 of an 8-ounce package cream cheese, softened
• 1 tablespoon Dijon-style mustard
• as-needed all-purpose flour
• 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed

Heat the oven to 400°F.  Beat the egg and water in a small bowl with a fork.

Season the chicken with the thyme and black pepper. Heat 1 tablespoon butter in a 10-inch skillet over medium-high heat.  Add the chicken and cook for 10 minutes or until well browned on both sides.  Remove the chicken from the skillet.  Cover and refrigerate for 15 minutes.

Heat the remaining butter in the skillet.  Add the mushrooms and onion and cook until they're tender and the liquid is evaporated, stirring occasionally.  Stir in the parsley.

Stir the cream cheese and mustard in a small bowl.

Sprinkle the work surface with the flour.  Unfold the pastry on the work surface.  Roll the pastry sheet into a 14-inch square.  Cut into 4 (7-inch) squares.

Spoon about 1 tablespoon mushroom mixture on each square. Top with the chicken. Spread about 1 tablespoon cream cheese mixture on the chicken.  Brush the edges of the pastry with the egg mixture. Fold the corners of the pastries up over the chicken and press to seal.  Place the pastries seam-side down onto a baking sheet.  Brush with the egg mixture.

Bake for 25 minutes or until the pastries are golden brown.

Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.

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