Puff Pastry Chicken Bundles

By Judycakes

Ingredients

• 8 boneless skinless chicken breast halves
• 1 t salt
• 1/2 t pepper
• 40 large spinach leaves
• 2 cartons (8oz each) spreadable chive and onion cream cheese
• 1/2 c chopped walnuts, toasted
• 2 sheets frozen puff pastry, thawed
• 1 egg
• 1/2 t cold water

Preparation

Step 1

Cut a lengthwise slit in each chicken breast to within 1/2 in. 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 saucepan, bring 1 in. of water to a boil; add spinach. Cover and cook for 1-2 mn. or until wilted; drain. Place 5 spinach leaves on each chicken breast. Spoon 2 tablespoons 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 a 8 in x 7 in. 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 15 x 10 x 1 in baking sheet. Bake at 350° for 25-30 mn. or until golden brown.