1 sheet puff pastry
4 small boneless chicken breasts
2 tablespoons butter
10 ounces frozen chopped spinach, thawed and well drained
8 ounces cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 cup pine nuts, toasted
1 tablespoon fresh basil, chopped
1 tablespoon roasted garlic
1 egg, beaten with water
Toast pine nuts and roast garlic in advance.
Thaw pastry 20 minutes.
Preheat oven to 375.
In medium skillet, brown chicken breasts in butter; set aside.
In medium bowl, combine spinach, cream cheese, Parmesan, pine nuts, basil and garlic.
Cut pastry sheet lengthwise and crosswise into four rectangles. One section at a time, roll out to form a 7″ square. Spoon one quarter of the spinach mixture onto the pastry square and place a chicken breast on top. Wrap pastry to enclose chicken. Place seam side down on a lightly greased baking sheet. Brush with egg wash and sprinkle with additional Parmesan if desired.
Bake 20 minutes until puffed and golden.