Chicken Puff Pastry and Corrie's Bacon Creamed Spinach

Growing up my Mom was always making these; they are really delicious, and not that complicated. This recipe is from Pepperidge Farm.  I usually use a tub of cheese you can get in your deli section, I can't think of the name but it starts with a B. This time I tried the new Philadelphia cooking cream, it worked great too! The spinach was a new recipe I tried, and it was really good. Especially since I am not a big fan of spinach, I found this recipe in one of Paula Deen's cookbooks.

Chicken Puff Pastry

1/2 of a 17.3 ounce package Pepperidge Farm Puff Pastry sheets (1 sheet)

1 egg

1 tbsp. water

Ground black pepper (optional)

2 skinless, boneless chicken breasts cut in half.

2 tbsp. butter 

1 container (4ounces) garlic & herb spreadable cheese.

1/4 cup fresh parsley

Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400 degrees. Stir the egg and water in a small bowl with a fork.

Season the chicken with the black pepper, if desired (I always do salt and pepper). Heat the butter in a 10 inch skillet over medium-high heat. Add the chicken and cook until it's well browned on both sides. Remove the chicken to a plate. Cover the plate and refrigerate for 15 minute to 24 hours.

Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Cut the pastry sheet into 4 (7 inch) squares. 

Spread about 2 tablespoons cheese spread in the center of each pastry square. Top each with 1 tablespoon parsley and 1 chicken breast. Brush the edges of the pastry squares with egg mixture. Fold the corners of the pastry squares to the center over the chicken and press the edges to seal. Place seam-side down on a greased baking sheet. Brush the pastries with egg mixture. Bake for 25 minutes or until the pastries are golden. 

Corrie's Bacon Cream Spinach

3 slices bacon

1/2 cup finally chopped sweet onion (about 1/2 medium onion)

Two 6-ounce bags baby spinach

1/4 cup heavy cream (I used half and half)

Salt and pepper

In a large skillet, cook the bacon until crisp, about 7 minutes. Transfer to a paper towel-lined plate to drain. Reserve 1 tablespoon of the fat from bacon in the skillet. Add the onions and cook, stirring, until softened, 3 to 5 minutes. Add the spinach and toss until wilted. Add the cream, and salt and pepper to taste. Let the mixture bubble over medium heat until the cream is thickened and clinging to the spinach, about 10 minutes. Crumble the bacon over the spinach, stir, and serve.