Ingredients:
8 boneless skinless chicken breasts
1 teaspoon salt
1/2 teaspoon pepper
40 large spinach leaves
2 (8 ounce) cartons spreadable chive & onion cream cheese
1/2 cup chopped toasted walnuts
2 sheets frozen puff pastry, thawed
1 eggs
1/2 teaspoon cold water
Directions:
Set oven to 350 F.
Grease a 15×10-inch baking pan.
Cut a lengthwise slit in each chicken breast to within 1/2-inch of the other side; open breast so it lies flat.
Cover with plastic wrap; pound to flatten to 1/8-inch thickness.
Remove plastic wrap.
Sprinkle salt and pepper over chicken.
In a saucepan, bring 1-inch 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 tbsp cream cheese down the center of each chicken breast; sprinkle with walnuts.
Roll up chicken, and tuck in the ends.
Unroll puff pastry; cut into eight portions.
Roll each into an 8×7-inch rectangle.
Combine egg and cold water; brush over edges of puff pastry.
Place the chicken at one short end; roll up tightly, tucking in ends.
Place on prepared baking sheet.
Bake at 350 F for 25-30 minutes, or until golden brown.
Servings: 8
Time preparation: 30 min.
Time total: 55 min.