4 skinless, boneless chicken breast halves (about 1 1/4 pounds)
1 tbsp. water
flour for rolling out dough
1/2 of a package puff pastry (1 sheet), thawed according to package directions
4 slices (1 ounce each) cooked deli ham
4 slices (1 ounce each) Swiss cheese
Spray a nonstick skillet with olive oil and heat skillet over medium heat. Add the chicken to the skillet and cook until it's well browned on both sides. Remove the chicken from the skillet. Cover and refrigerate for at least 15 minutes.
Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.
Sprinkle the work surface with the flour. Unfold the pastry on the floured surface. Roll the pastry into a 14-inch square and cut it into four squares. Top each with one slice ham, one slice cheese and one chicken breast half. Brush the edges of the pastry with the egg mixture. Fold the corners to the center on top of the chicken and pinch the edges to seal. Place the pastries seam-side down on a shallow-sided baking sheet. Brush the pastries with the egg mixture.
Bake for 25 minutes or until the pastries are golden brown and the chicken is cooked through.
Recipe adapted from Pepperidge Farm