4 whole chicken breasts (boneless & split)
1/3 c. Dijon mustard
1 tsp. dill weed
1/4 lb. Swiss cheese, sliced
2 frozen puff pastry sheets, thawed
1 egg
1 tbsp. cool water

Between 2 sheets waxed paper, pound chicken breasts to 1/2-inch thickness.

Blend mustard and dill; spread on prepared chicken breasts. Top each with cheese slices Roll up.

Roll each pastry sheet to a 12-inch square. Cut each into 4 (6-inch) squares.

Beat egg and water. Brush edges of each pastry square lightly with egg mixture. Place 1 chicken roll diagonally on each pastry square. Join 4 points of pastry over chicken and seal seams. Place on ungreased baking sheet and brush with egg mixture. Bake at 375 degrees for 30 minutes or until browned.