Stuffed Chicken Breasts

    Ingredients

    4 boneless chicken breasts
    1 lb. fresh broccoli
    8 oz. Monterey Jack cheese
    4 Pepperidge Farm puff pastry sheets
    Lawry's seasoned salt to taste
    Pepper to taste
    2 cup chicken gravy

    Preheat oven to 350°.  Blanch broccoli; chop fine.  
    Pound breasts flat.  Mix broccoli and cheese.  Add
    seasonings.  Scoop into center of breast and roll
    up.  Put fold side down in center of pastry sheet
    (oblong) and wrap up corner to corner in centers.  
    Put fold side down onto cookie sheet and bake 1
    1/2 hours.  Serve with gravy.