Ingredients:
4 boneless, skinless chicken breasts
1 pkg of puff pastry (2 sheets). I used Pepperidge Farm brand.
1/2 pkg. of cream cheese ~ softened
parsley
flour
3 tbsp. butter ~melted
optional: shaved parmesan cheese
Directions:
Thaw pastry sheets and separate at perforations -you should have 6 pieces
Spread softened cream cheese over 4 of the pastry pieces
Flatten chicken to about 1/4" thick
Dip chicken in flour, coating both sides
Lay chicken on one piece of pastry and fold each end up to meet in the middle.
Cut remaining 2 pastry sheets in half, then lay one piece over each pastry covered chicken, to cover the pastry "seam"
Drizzle with melted butter and then sprinkle on parsley
optional: sprinkle on shaved parmesan cheese.
Bake at 375 for 45 mins.
Serves 4
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