Puff Pastry Chicken Pockets

1. 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.

2. 2

   Cover each chicken breast with plastic wrap; pound to 1/8 inch thickness. Remove plastic wrap and sprinkle chicken with salt and pepper.

3. 3

   Stir half of the thyme into each carton of cream cheese and set aside.

4. 4

   Place spinach leaves over chicken breasts.

5. 5

   Spoon 2 Tbs. of the cream cheese mixture down the center of each chicken breast.

6. 6

   Sprinkle the toasted pecans over the cream cheese and lightly press so that they stick.

7. 7

   Roll up the chicken breasts to cover the filling and tuck in the ends.

8. 8

   Unroll the puff pastry; cut into 8 even portions. Roll each into an 8-in.x7-in. rectangle.

9. 9

   Combine egg and cold water; brush over edges of pastry.

10. 10

    Place chicken at one short end; roll up tightly and tuck in ends as you go.

11. 11

    Place pockets on a greased cookie sheet. Brush them with remaining egg and water mixture, and sprinkle with poppy seeds.

12. 12

    Bake at 350 degrees for 25-30 minutes or until golden brown.

* Per serving · 4 servings · Values may vary.