puff pastry chicken bundles

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!"