1 egg |
1 tablespoon(s) water |
4 skinless, boneless chicken breast halves (about 1 1/4 pounds) |
1/2 teaspoon(s) dried thyme leaves, crushed |
1/8 teaspoon(s) ground black pepper |
2 tablespoon(s) butter |
2 1/4 ounce(s) sliced mushrooms, sliced (about 3/4 cup) |
1 medium onion, finely chopped (about 1/2 cup) |
1 tablespoon(s) chopped fresh parsley |
1/3 of an 8-ounce package cream cheese, softened |
1 tablespoon(s) dijon-style mustard |
all-purpose flour |
1 sheet pepperidge farm® puff pastry, thawed |