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1
Cut a lengthwise slit in every chicken breast to within a 1/2 inch of the the other side, open so they lay flat.
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2
Cover each chicken breast with plastic wrap; pound to 1/8 inch thickness. Remove plastic wrap and sprinkle chicken with salt and pepper.
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3
Stir half of the thyme into each carton of cream cheese and set aside.
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4
Place spinach leaves over chicken breasts.
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5
Spoon 2 Tbs. of the cream cheese mixture down the center of each chicken breast.
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6
Sprinkle the toasted pecans over the cream cheese and lightly press so that they stick.
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7
Roll up the chicken breasts to cover the filling and tuck in the ends.
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8
Unroll the puff pastry; cut into 8 even portions. Roll each into an 8-in.x7-in. rectangle.
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9
Combine egg and cold water; brush over edges of pastry.
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10
Place chicken at one short end; roll up tightly and tuck in ends as you go.
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11
Place pockets on a greased cookie sheet. Brush them with remaining egg and water mixture, and sprinkle with poppy seeds.
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12
Bake at 350 degrees for 25-30 minutes or until golden brown.
