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1
Preheat your oven to 375 F and make sure the oven rack is in the center position.
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2
Cover a baking sheet with parchment paper.
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3
Season your chicken breasts with salt and pepper on both sides.
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4
In a large saute pan over medium high heat melt the butter until bubbly.
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5
Add the chicken and cook for about 5 minutes until nice and browned on the first side.
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6
Flip them over and cook for another 5 minutes or so.
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7
They will be nice and browned and almost cooked through.
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8
Remove the chicken breasts to a plate and cover and refrigerate for 15 20 minutes until cooled.
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9
Sprinkle a clean work surface with a little more than half of the flour and lay down the puff pastry sheet.
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10
Sprinkle the top of the pastry with the rest of the flour and roll out the dough just slightly, until its about 1/8 inch thick.
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11
With a sharp knife, cut the pastry into 4 equal sized rectangles.
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12
Spread each of the rectangles with equal amounts of the cream cheese and then do the same with the cranberry sauce.
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13
Now add your cooled chicken breast.
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14
Fold in the short ends of the pastry rectangles and then fold in the long sides and pinch the seams to make sure theyre securely closed.
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15
Place them seam side down on the baking sheet and brush the tops with the beaten egg.
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16
Bake for 25-30 minutes until puffed and golden.
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17
Allow to cool slightly before eating as the insides are going to be smoking hot!
