4 boneless and skinned chicken breasts
(Halved to make 8 pieces)
1 Pkg. frozen puff pastry
1 clove garlic
1/2 c. water cress leaves
4 to 6 oz. Philadelphia cream cheese, softened
1 egg, beaten

Chop garlic in processor, add watercress; chop, add cream cheese; mix. Roll out 1 sheet puff pastry, cut into 4 squares. Put spoonful cream cheese mixture on each square. Top with chicken and wrap, repeat. Place on baking sheet seam side down. Brush with egg wash. Bake at 425 degrees for 20 minutes until golden brown. Can use parsley, chives, and ham with cream cheese in place of watercress and garlic.