Ingredients
4 chicken tenderloins1/8 teaspoon salt1/8 teaspoon pepper1 sheet frozen puff pastry, thawed1/2 cup spreadable spinach and artichoke cream cheese4 slices Muenster cheese, halved1 egg1 tablespoon water
Preparation
Sprinkle chicken with salt and pepper; set aside. On a lightly floured surface, roll puff pastry into a 14-in. square. Cut into four squares.
Spoon 2 tablespoons cream cheese into the center of each square; top with Muenster cheese and chicken.
Whisk egg and water; lightly brush over edges. Bring opposite corners of pastry over each bundle; pinch seams to seal. Place seam side down on a greased baking sheet; brush with remaining egg mixture.
Bake at 400° for 18-22 minutes or until golden brown.
