3 lg. boneless chicken breasts, split
8 oz. whipped cream cheese with chives
6 frozen Pepperidge Farm puff pastry shells
Creamy Italian salad dressing

Thaw and roll out each pastry shell to an oval shape (use flour avoid sticking). Place split chicken breast on center of dough oval. Top with 1 tablespoon of cream cheese, and fold chicken and dough over to form half-circle/turnover shape. Paint with cream Italian dressing and cook at 350 degrees for 40 minutes on cookie sheet. Yields: 6 servings.