4 boneless, skinless chicken breast halves (about 6 ounces each)
⅛ teaspoon salt
Pinch black pepper
2 tablespoons butter
1 17.3-ounce package frozen puff pastry, thawed
4 slices ham, fully cooked
1 5-ounce wedge Treasure Cave® Blue Cheese, sliced thinly
1 tablespoon water
Preheat the oven to 400°F.
Sprinkle the chicken with salt and pepper. Heat a large skillet over medium-high heat. Brown the chicken in butter for 1−2 minutes on each side. Drain on a paper towel−lined cookie sheet.
Cut pastry sheets in half widthwise. Roll out the sheets, if necessary, to make them larger. On one side of each half, place a chicken breast, one ham slice and blue cheese slices.
Whisk egg and water. Lightly brush over pastry edges. Bring two sides of the pastry over the chicken, overlapping one over the other; press the seams to seal. Pinch together ends and fold under.
Transfer to a greased 15-inch x 10-inch x 1-inch baking pan. Brush tops with egg mixture. Bake for 25−30 minutes or until a thermometer reads 165°F. Serve immediately.