Chicken in Puff Pastry

I am happy to report that I am doing a great job of using up what is in the freezer and pantry! It is slowly (very slowly...) emptying out. I went through the freezer this week and saw I had one sheet of puff pastry to use up. I thought it would be good around chicken so did a quick google search and decided to go with the recipe from Pepperidge Farm.

Honestly, this was good. It was tasty and the puff pastry was a nice change from typical chicken. However it really needs gravy or some type of sauce. I would make this again but only if I used gravy. My sister was over for this meal and said it reminded her of Thanksgiving- comforting and similar flavors. I think it's because of this that it just needs some gravy!

Source: Pepperidge Farm

Ingredients
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 egg
1 tablespoon water
Ground black pepper
4 skinless, boneless chicken breast halves (about 1 pound)
2 tablespoons butter
1 container (4 ounces) garlic & herb spreadable cheese (I used 4 wedges of laughing cow garlic and herb cheese)
1/4 cup chopped fresh parsley

Directions
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.