1. Season the chicken with salt and pepper on both sides. 2. Heat butter and oil in skillet. 3. Sear the breasts until almost done, then remove to a dish for the moment. 4. Add onions, garlic, squash, and bell peppers to skillet. Saute until tender. 5. While veggies are sauteing, tear chicken into small bite size or smaller pieces. (Try not to nibble, remember it's not all the way cooked :D ). 6. Roll out pastry sheets until about an eighth of inch thick, and cut into 4X4 inch squares. 7. In a separate bowl, mix mustard and cream cheese. 8. Fold chicken pieces, cream cheese-mustard sauce, vegetables and parsley together in a bowl. 9. Place a few tablespoons of the mixture in the center of a square of pastry. 10. and fold one corner to an opposite corner. Seal with a little water. Continue with the rest of your pastries. 11. Brush egg on top of the pastries and place on a baking sheets. 12. Cook according to the pastry instructions. 13. Enjoy. ---------------------------------------------------------------------------
Nutrition
Ingredients
