1 piece frozen puff pastry thawed and rolled out to about a 12-14 in square
4 chicken tenderlions
Pinch salt, pepper
1 garlic clove minced
2 teaspoons onion flake
1 teaspoons garlic poweder
1/2 teaspoon paprika
3/4 small block of cream cheese at room temperature
2 tablespoons parm cheese
1 egg whisked with about a tablespoon of water

Optional:

1 cup sauted spinach and or 1/2 cup chopped artichokes packed in oil
1 large roasted red pepper chopped.

1 piece frozen puff pastry thawed and rolled out to about a 12-14 in square 4 chicken tenderlions 1 garlic clove minced 2 teaspoons onion flake 1 teaspoons garlic poweder 1/2 teaspoon paprika 3/4 small block of cream cheese at room temperature 2 tablespoons parm cheese 1 egg whisked with about a tablespoon of water 1 cup sauted spinach and or 1/2 cup chopped artichokes packed in oil 1 large roasted red pepper chopped.

Preheat oven to 400

Roll out puff pastry and cut into 4 squares. Mix cream cheese, parm cheese, all spices besides salt and pepper.

Salt and pepper each side of chicken. Place about 2 tablespoons of cheese mixture in the middle of puff pastry square. Place chicken on top. If using optional ingredient, combine the spinache and artichokes. If just using red pepper place optional ingredients and spoon a small amount on top of chicken. Take the whisked egg and brush edges of pastry. Fold opposite corners over each bundle and pinch together. Place folded side down on a greased baking sheet and brush with remaining egg. Poke top of pastry slightly with a fork a few times to help steam.

Bake in the oven about 20 minutes until golden brown.

These are good to create your own. You can even do a ground beef and cheese mixture, just brown the beef prior to making. Maddy loves the beef kind!