puff pastry chicken bundles

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Ingredients

8 boneless skinless chicken breasts or thighs
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

Preheat oven to 400°. 

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.

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.

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.


Bake on a greased 15x10x1-in. baking sheet until a thermometer reads 165°, 20-25 minutes.

"Bon appetit!"

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