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1
Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork or whisk.
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2
Season the chicken with the black pepper, if desired.
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3
Heat the butter in a 10-inch skillet over medium-high heat.
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4
Add the chicken and cook for 10 minutes or until it's well browned on both sides.
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5
Remove the chicken to a plate.
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6
Cover the plate and refrigerate for 15 minutes or up to 24 hours.
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7
Unfold the pastry sheet on a lightly floured surface.
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8
Roll the pastry sheet into a 14-inch square.
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9
Cut into 4 (7-inch) squares.
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10
Spread about 2 tablespoons cheese spread in the center of each pastry square.
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11
Top each with 1 tablespoon parsley and 1 chicken breast.
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12
Brush the edges of the pastry squares with the egg mixture.
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13
Fold the corners of the pastry squares to the center over the chicken and press to seal.
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14
Place the filled pastries seam-side down onto a baking sheet.
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15
Brush the pastries with the egg mixture.
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16
Bake for 25 minutes or until the pastries are golden brown.
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17
Let the pastries cool on the baking sheet for 10 minutes.
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18
Serving Suggestion: Serve Bibb lettuce wedges with tomatoes and basil and Italian dressing.
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19
For dessert serve coffee ice cream with butterscotch sauce and whipped cream.Vitamin A 18%DV, Vitamin C 8%DV, Calcium 5%DV, Iron 17%DV
