Shelly's Recipe

PUFF PASTRY CHICKEN BUNDLES

Category: Chicken

8 boneless skinless chicken breast halves (about 6 oz each)
1 tsp salt
1/2 tsp pepper
40 large spinach leaves
2 (8 oz) cartons spread able chive and onion cream cheese
1/2 cup chopped walnuts, toasted
2 sheets frozen puff pastry, thawed
1 egg
1/2 tsp cold water

Cut a lengthwise slit in each chicken breast to within 1/2 inch of the other side; open meat so it lies flat. Cover with plastic wrap; pound to flatten to 1/8-in. thickness. Remove plastic wrap. Sprinkle salt and pepper over chicken.

In a small saucepan, bring 1 in. of water to a boil; add spinach. Cover and cook for 1-2 minutes or until wilted; drain. Place five spinach leaves on each chicken breast. Spoon 2 tbsp of cream cheese down the center of each chicken breast; sprinkle with walnuts. Roll up chicken and tuck in ends.

Unroll puff pastry; cut into eight portions. Roll each into an 8x7 inch rectangle. Combine egg and cold water; brush over edges of pastry. Place chicken at one short end; roll up tightly, tucking in ends. Place on a greased baking sheet. Bake at 350 for 25-30 minutes or until golden brown. Serves 8