Ingredients
8 boneless skinless chicken breast halves (about 6 ounces each)1 teaspoon salt1/2 teaspoon pepper40 large spinach leaves1 carton (8 ounces) spreadable chive and onion cream cheese1/2 cup chopped walnuts, toasted2 sheets frozen puff pastry, thawed1 large egg1/2 teaspoon cold water
Preparation
Preheat oven to 400°. Cut a lengthwise slit in each chicken breast half to within 1/2 in. of the other side; open meat so it lies flat. Cover with plastic wrap; pound with a meat mallet to 1/8-in. thickness. Remove plastic wrap. Sprinkle with salt and pepper.
Place five spinach leaves on each chicken breast half. Spoon a scant 2 tablespoons of cream cheese down the center of each chicken breast half; sprinkle with 1 tablespoon walnuts. Roll up chicken; tuck in ends.
Unfold puff pastry; cut into eight portions. Roll each into a 7-in. square. Place chicken on one half of each square; fold other half of pastry over chicken. Crimp edges with fork. Combine egg and cold water; brush over edges of pastry.
Bake on a greased 15x10x1-in. baking sheet until a thermometer reads 165°, 20-25 minutes.
