Herbed Chicken in Pastry

4 boneless chicken breast halves
1 Tbsp butter
1/2 pkg. (17.3 oz size) Pepperidge Farm Puff Pastry Sheets (1 sheet)
1 egg
1 Tbsp water
1 container Alouette Garlic & Herbs spreadable cheese
1/4 cup chopped fresh parsley

Season chicken with salt and pepper if desired. Melt butter in skillet. Add chicken and cook until browned. Remove chicken. Cover and refrigerate 15 minutes or up to 24 hours. Thaw pastry sheet at room temperature for 30 minutes. Mix egg and water. Preheat oven to 400*. Unfold pastry on lightly floured surface. Roll into 14" square and cut until 4 (7") squares. Spread about 2 Tbps of the cheese spread in center of each square. Sprinkle with 1 Tbsp parsley and top with cooked chicken. 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. Bake 25 minutes or until golden.

Serves 4.