Herbed Chicken in Pastry

I love this meal.  My mom first made it for me and it quickly became my go-to meal for entertaining when I'm busy because it is easy, requires few ingredients, and looks impressive.  It is from Pepperidge Farm.

Herbed Chicken in Puff Pastry

Serves 4.

Ingredients:
4 boneless chicken breast halves
2 TB butter
1/2 pkg Pepperidge Farm Frozen Puff Pastry Sheets (1 sheet)
1 egg
1 TB water
1 container (4 oz) garlic and herb spreadable cheese (Alouette or Boursin)
1/4 cup chopped fresh parsley (I have left this out before and it still tastes great)

Directions:
Season chicken with salt and pepper.  Melt butter in skillet. Add chicken and cook until bronwed. Remove chicken. Cover and refrigerate 15 minutes or up to 24 hours.  You can also bake the chicken.

Thaw pastry sheet at room temp 30 minutes.  Whisk egg and water. Preheat oven to 400 degrees F.

Unfold pastry on lightly floured surfae. Roll into 14" square and cut into 4 (7") squares.  Spread about 2 TB of the cheese spread in the center of each square. Sprinkle with 1 TB parsley and top with cooled chicken breast. Brush edges of squares with egg mixture. Fold each corner to center on top of chicken and seal edges. Place seam-side down on baking sheet. Brush with egg mixture.  My mom would also often cut out stars or other design from the extra puff pastry and place on top for added design.

Bake 25 minutes or until golden.