Chicken Wellington

Directions

1. 1
   Heat oven to 425.
2. 2
   In bowl, stir broccoli and cheese to combine and set aside.
3. 3
   On lightly floured surface, roll out each pastry sheet to a 14x12-inch rectangle; cut each sheet into 4 7x6-inch rectangles.
4. 4
   Season both sides of chicken with salt, then spread 1/4 cup broccoli mixture over pastry, place chicken on top, then sprinkle with with 2 teaspoon bread crumbs.
5. 5
   Brush egg mixture onto edges of rectangle and fold pastry over chicken; press edges to seal.
6. 6
   Place seam-side down on ungreased shallow baking pan, and repeat with each chicken breast.
7. 7
   With remaining pastry, using a small cookie cutter, cut out decorative shapes.
8. 8
   Brush egg mixture over pastry packets, place decorations on top of packets and brush with additional egg mixture.
9. 9
   Bake at 425 for 25 minutes or until pastry is golden and chicken is cooked through.
10. 10
    TIPS: You can assemble up to one day ahead, although the pastry crust will be slightly soggy on the bottom (it will still look and taste good); I found that using slightly smaller chicken pieces allowed for easier assembly.