From the Kitchen of: Tiffany Webber
4 boneless, skinless chicken breast halves (about 1 lb)
1 tbsp butter
1 (17 oz) package frozen puff pastry, thawed (1 sheet)
1 egg, beaten
1 tbsp whole grain mustard
1 tbsp sesame seeds
Preheat oven to 425 degrees. Season chicken with pepper. In a large skillet brown chicken in butter about 2 minutes per side. Set aside to cool 5 minutes. Meanwhile, roll pastry on a lightly floured surface to a 12-inch square. Cut into four 6-inch squares. Beat egg until blended. Spread mustard on one side of each chicken breast. Place one breast, mustard side down, diagonally on each pastry square. Wrap pastry around chicken, stretching as necessary. Brush pastry with beaten egg where edges overlap. Press lightly to seal. Place seam side down on a greased baking sheet. Cut pastry trimmings into decorative shapes. Brush top of pasties with egg and arrange trimmings as desired. Brush again with egg and sprinkle with sesame seeds. Bake 15 minutes or until golden brown and puffed.