ASIAN CHICKEN PUFF

This recipe is a twist on another recipe that I found. You could use asparagus in place of the green beans if you prefer. It is a meal in itself but you could add rice or extra veggie if you'd like. It is even good without the sauce if you don't want to go through the trouble of the sauce. If you don't have low sodium broth, cut it with water because the soy makes the sauce salty. If you are having a party, you could make these mini's and serve as hors d'vours.

Chicken
2 boneless, skinless chicken breasts
Salt/pepper
4 ounces cream cheese, room temperature
1 tablespoons soy sauce
1/3 cup orange marmalade
1 teaspoon chopped ginger (jar)
1 sheet puff pastry
1 cup green beans (fresh or frozen), steamed
4 tablespoons roasted red bell pepper

Sauce
1/2 cup low sodium chicken broth
2-3 tablespoons soy sauce
1/3 cup orange marmalade
1/2 teaspoon chopped ginger (jar)
2 teaspoons cold water
1 teaspoon cornstarch

Sprinkle chicken with salt & pepper. Grill or saute chicken until almost cooked through and cool.

Combine cream cheese, soy, marmalade and ginger and mix until smooth. Refrigerate.

Thaw puff pastry sheet and room temp until able to work with it. Unfold and smooth. Cut sheet in half and then cut 2" strip off of the long side of the halves. Place the larger squares on a baking stone or greased cookie sheet. Place 2 tablespoons cream cheese mixture in center od pastry square and top with chicken breast. Top with 1 tablespoon cream cheese. Fold edges of pastry up and around chicken and then use extra strips to help seal (you are surrounding the chicken in a puff pastry "bowl". You can cook now or pop in the refrigerator until reay to cook.

Combine sauce ingredients in a small saucepan and cook over low-medium heat, stirring occasionally. Just before serving, mix cornstarch and cold water until smooth. Add to sauce and heat until slightly thickened.

Bake at 375 egrees until pastry begins to brown. Top each chicken breast with 1/2 of green beans and red bell pepper. Cook until pastry is brown and flaky. Just before serving, top with 2-4 tablespoons sauce.