4 boneless, skinless chicken breast halves
1/3 c. Dijon mustard
1/2 tsp. lemon pepper
1/2 c. shredded Swiss cheese
1 sheet frozen puff pastry, thawed
1 egg, beaten with 1 teaspoon water
Sesame seeds (optional)

Pound each chicken breast to 1/2 inch thick. Spread 1-2 teaspoons mustard and sprinkle lemon pepper on each chicken breast, then sprinkle on 2 tablespoons Swiss cheese. Roll each chicken breast up jelly roll style.

Roll out pastry sheet to 12 inch square. Then cut into 4 - 6 inch squares. Brush edges with egg mixture. Place 1 chicken roll diagonally on each square.

Join 4 points of pastry over chicken and pinch to seal seams. Brush top of pastry with egg mixture and sprinkle with sesame seeds. Bake at 375 degrees for 3 minutes.