4 small boneless, skinless chicken breast halves
1 T butter
1 large square (half of a box) puff pastry, thawed
6 T garlic-herb cheese spread (Rondele, Alouette, for example), divided
egg wash (1 egg mixed with 1 T water)
Brown breasts in butter until cooked through. Place in refrigerator at least 15 minutes to cool. Preheat oven to 425˚. Cut large square of pastry in quarters. On a lightly floured surface, roll each one out to 9-10 inches square. Put 2 tablespoons of cheese mixture on a square and top with a cooked chicken breast. Brush egg wash around the edges of the pastry, and gather edges together to enclose the chicken. Place seam side down on a cookie sheet. Repeat with other 3 pieces. Brush tops with more egg wash. Bake 25 minutes or until pastry is golden. Serves 4.