Heat the oven to 400°F. Beat the egg and water
in a small bowl with a fork or whisk.
Season the chicken with the black pepper, if
desired. Heat the butter in a 10-inch skillet
over medium-high heat. Add the chicken and cook
for 10 minutes or until it's well browned on
both sides. Remove the chicken to a plate.
Cover the plate and refrigerate for 15 minutes
or up to 24 hours.
Unfold the pastry sheet on a lightly floured
surface. Roll the pastry sheet into a 14-inch
square. Cut into 4 (7-inch) squares.
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