4 whole boneless chicken breast, split
1/3 c. Dijon mustard
1 tsp. dill weed
1/4 lb. Swiss cheese slices
2 frozen puff pastry sheets, thawed
1 egg
1 tbsp. cold water

1. Between 2 sheets of waxed paper, pound chicken breasts to 1/2" thickness.

2. In small bowl, blend mustard and dill.

3. Spread on chicken breasts.

4. Top with cheese slices; roll.

5. Roll each pastry sheet. Cut into 8 (6") squares.

6. In small bowl, beat egg and water.

7. Brush edges of each pastry square with egg mixture.

8. Place 1 chicken roll diagonally on each square. Join 4 points of pastry over chicken. Seal seams.

9. Brush with egg mixture.

10. Bake 375 degrees for 30 minutes until browned.