Ingredients

• 8 boneless skinless chicken breast halves
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon crushed thyme, divided
• 35 -40 large spinach leaves
• 2 (8 ounce) cartons of your favorite cream cheese with herbs or 2 (8 ounce) cartons vegetables
• 1/2 cup chopped pecans, toasted
• 2 sheets frozen puff pastry, thawed
• 1 egg
• 1/2 teaspoon cold water
• 1 tablespoon poppy seed

Instructions

1. Cut a lengthwise slit in every chicken breast to within a 1/2 inch of the the other side, open so they lay flat.

2. Cover each chicken breast with plastic wrap; pound to 1/8 inch thickness. Remove plastic wrap and sprinkle chicken with salt and pepper.

3. Stir half of the thyme into each carton of cream cheese and set aside.

4. Place spinach leaves over chicken breasts.

5. Spoon 2 Tbs. of the cream cheese mixture down the center of each chicken breast.

6. Sprinkle the toasted pecans over the cream cheese and lightly press so that they stick.

7. Roll up the chicken breasts to cover the filling and tuck in the ends.

8. Unroll the puff pastry; cut into 8 even portions. Roll each into an 8-in.x7-in. rectangle.

9. Combine egg and cold water; brush over edges of pastry.

10. Place chicken at one short end; roll up tightly and tuck in ends as you go.

11. Place pockets on a greased cookie sheet. Brush them with remaining egg and water mixture, and sprinkle with poppy seeds.

12. Bake at 350 degrees for 25-30 minutes or until golden brown.