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Puff Pastry Chicken Bundles

Inside these golden puff pastry "packages", chicken breasts rolled with spinach, herbed cream cheese and walnuts are a savory surprise. I like to serve this elegant entree when we have guests or are celebrating a holiday or special occasion. -Brad Moritz, Limerick, Pennsylvania

8 ServingsPrep: 30 min. Bake: 25 min.

Ingredients

8 boneless skinless chicken breast halves (about 6 ounces each)
1 teaspoon salt
1/2 teaspoon pepper
40 large spinach leaves
2 cartons (8 ounces each) spreadable chive and onion cream cheese
1/2 cup chopped walnuts, toasted
2 sheets frozen puff pastry, thawed
1 egg
1/2 teaspoon cold water

Directions

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 small saucepan, bring 1 in. of water to a boil; add spinach.
Cover and cook for 1-2 minutes or until wilted; drain. Place five
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 an 8-in.
x 7-in. rectangle. Combine egg and cold water; brush over edges of

2 of 2

Puff Pastry Chicken Bundles (continued)

Directions (continued)

pastry. Place chicken at one short end; roll up tightly, tucking in
ends.
Place on a greased 15-in. x 10-in. x 1-in. baking sheet. Bake at
350° for 25-30 minutes or until meat is no longer pink. Yield: 8
servings.

Nutrition Facts: 1 serving (1 each) equals 491 calories, 31 g fat (11 g saturated fat), 66 mg cholesterol, 679 mg sodium, 39 g carbohydrate, 6 g fiber, 14 g protein.