For 4 servings:
1 package frozen puff pastry, thawed
2 boneless, skinless chicken breasts
1 package frozen chopped spinach
1 5 oz. package Boursin cheese spread, garlic & herbs
2 c. baby bella mushrooms, cleaned, and sliced
2 T butter
1 clove of garlic, minced
a "splash" of white wine
2 T. breadcrumbs
Egg Wash: 1 egg beaten with 1 T. of water
Thaw spinach, squeeze and drain well. Mix spinach with cheese in a small bowl and set aside. Saute mushrooms and garlic in butter and wine.
Preheat oven to 425.
Roll out one sheet of puff pastry into a large rectangle. Cut off 2 inches from the short end to use for decorative cutouts. Cut in half to form two squares. On each square, place 1/4 of spinach mixture. Top with 1/2 of a chicken breast that you have seasoned on each side with salt and pepper. Top chicken with 1/4 of mushrooms. Brush edges of dough with egg wash, and top with a sprinkle of breadcrumbs.
Fold 2 opposite corners of dough to the center. Fold remaining 2 corners of dough to center like an envelope. Brush with egg wash to seal. Repeat with remaining ingredients for a total of four "bundles". Brush all over bundles with egg wash and add decorative cutout shapes. (Use a small cookie cutter, or cut a simple leaf, star or heart freehand.)
Place bundles on a parchment-lined cookie sheet and bake at 425 for 25-30 minutes, until pastry is dark golden brown.