Preheat oven to 400 degrees. Mix the shredded chicken, broth, herbs, salt and pepper. In small bowl beat egg with 1 tsp. water. Flatten puff pastry and cut into 6 squares. Top each with slice of cheese, slices of pear and portion of chicken mixture. Brush corners with egg eash then fold in and pinch in center to make pocket. Brush top with egg wash and sprinkle with parsley. Repeat for each. Bake until golden - about 25 minutes.
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|Serving Size: 1 Serving (211g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 340 (57%)|
|Amt Per Serving||% DV|
|Total Fat 37.8g||50 %|
|Saturated Fat 13g||65 %|
|Monounsaturated Fat 16.5g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 148.7mg||46 %|
|Sodium 254.6mg||9 %|
|Potassium 324.5mg||9 %|
|Total Carbohydrate 24.8g||7 %|
|Dietary Fiber 1.6g||7 %|
|Sugars, other 23.1g|
|Protein 39g||56 %|
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Calories per serving: 600
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