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Ingredients

1 egg

1 tablespoon water

1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed

1/2 cup cream cheese, softened

2/3 cup apricot preserves

1/4 cup soy sauce

2 teaspoons minced fresh ginger root

1 egg yolk

1 small red pepper, thinly sliced (about 1 cup)

16 asparagus spears, trimmed to 4 inches long

8 skinless, boneless chicken breast halves (about 2 pounds)

1/2 cup Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)

Description

This Elegantly Presented Dish is Surprisingly Easy To Make.  It Features Tender Chicken, Colorful Vegetables And Seasoned Cream Cheese Baked In A Golden, Flaky Puff Pastry Crust.

Campbells Kitchen