Chicken Florentine en Croute

1 sheet Pepperidge Farm frozen Puff Pastry
4 boneless skinless chicken breast halves
1 pkg. (10 oz.) frozen chopped spinach, thawed and squeed dry
1 clove garlic, minced
dash salt
3 oz. cream cheese, softened
4 thin slices deli ham
1 egg beaten with 1-2 tsp. water, for egg wash

1. Thaw pastry 20-30 minutes. Preheat oven to 375.

2. Pound chicken breasts to 1/4 inch thickness. Combine spinach, garlic, salt and cream cheese. Top each chicen piece with one slice of ham, one fourth of the cream cheese mixture.

3. On lightly floured surface (I do this in between 2 sheets of waxed paper) roll pastry to a 14 inch square, cut into 4 7-inch squares. Arrange squares on ungreased baking sheet so that one corner is facing you. Brush edges with egg


4. Place chicken piece on each diamond. Fold the bottom corner facing you over the chicken. Next fold over the two side corners. Finally, take the top corner and fold down so that the finished product resembles a envelope.

5. Brush tops with remaining egg wash and bake at 375 for approx. 25 minutes.

that was the original recipe. I have some variations as follows: I have found it easier to cut the puff pastry FIRST into square AND THEN roll it so that is is the exact size I need. Also, I have found that to saute the chicken ensure chicken doneness (it also looks nicer browned). I have also omitted the spinach and the ham and used goat cheese in the cream cheese, with sauteed shallot and
a plop of Grey Poupon. I serve this with sauteed stringless Blue Lake green beans with toasted walnuts and rice pilaf.