Cooking Directions

• Heat the oven to 400°F.  Beat the egg and water in a small bowl with a fork.
• Unfold 1 pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 14-inch square.  Cut into 4 (7-inch) squares.  Repeat with the remaining pastry sheet.
• Stir the cream cheese, 1/4 cup preserves, 1 tablespoon soy sauce, 1 teaspoon ginger root and egg yolk in a medium bowl.
• Spread about 1 tablespoon cream cheese mixture on the bottom third of each pastry square. Top each with about 4 red pepper strips, 2 asparagus spears and 1 chicken breast.  Brush the edges of the pastry with water. Fold 2 opposite sides of the pastry over the filling.  Starting at the short side with the chicken, roll up like a jelly roll.  Press the seams to seal.  Place the pastries, seam-side down, onto a baking sheet.  Brush the pastries with the egg mixture.
• Bake for 20 minutes or until the chicken is cooked through and the pastry is golden brown.  Let the pastries cool on the baking sheet on a wire rack for 5 minutes.
• Heat the broth, remaining preserves, soy sauce and ginger root in a 1-quart saucepan over medium heat for 5 minutes or until the mixture is hot and bubbling, stirring occasionally.  Serve the sauce with the chicken.

Ingredients

• 1 egg
• 1 tablespoon water
• 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
• 0.5 cup cream cheese, softened
• 0.666 cup apricot preserves
• 0.25 cup soy sauce
• 2 teaspoons minced fresh ginger root
• 1 egg yolk
• 1 small red bell pepper, thinly sliced (about 1 cup)
• 16 asparagus spears, trimmed to 4 inches long
• 2 pounds skinless, boneless chicken breast halves(about 8 breast halves)
• 0.5 cup Swanson® Chicken Broth