1 sheet frozen puff pastry, thawed
1 tbsp. butter
2 chicken breasts, halved, boned and skinned
Salt and pepper to taste
1 (3 oz.) pkg. cream cheese, softened
1 tsp. soy sauce
2 tbsp. toasted sesame seeds
4 tbsp. chopped green onions with tops
Egg glaze
1 tsp. sesame seeds

Melt butter in medium skillet over medium heat. Sprinkle chicken with salt and pepper; saute in butter about 2 minutes on each side until lightly browned. Cool. In small bowl, combine cream cheese, soy, sesame seeds and green onions. On floured surface, roll puff pastry to a 12 inch square. Cut four 6 inch squares. Spread equal amounts of mixture in center of each square. Place 1 chicken piece diagonally on each square. Wrap square around chicken, stretching dough if necessary to encase chicken completely.

Lightly brush with egg glaze to seal where edges overlap. Press lightly to seal. Place smooth side up on greased baking sheet. Brush tops with egg glaze and sprinkle with sesame seeds. Refrigerate 20 to 30 minutes. Bake in a 425 degree oven 20-25 minutes or until golden brown. Serve chicken bundles with cream sauce. Makes 4 servings.

CREAM SAUCE:

1 tbsp. butter
1 tbsp. flour
1/4 tsp. salt
2/3 c. chicken broth
2/3 c. whipping cream
1 tsp. soy sauce

Melt butter in a medium saucepan over medium heat. Stir in flour and salt until smooth. Stir in chicken broth and cream. Stir constantly until mixture thickens and comes to a full boil. Reduce heat, simmer 1 minute, stirring occasionally. Stir in soy sauce. Serve hot.

To toast sesame seeds in an oven, spread in a pie pan. Place in a preheated 350 degree oven. Stir occasionally. They should be golden brown in about 10-15 minutes. Or, place in a skillet over medium heat. Stir frequently until golden brown.