Chicken Feta Naughty

1. In a suace pan, mix 1 block Philadelphia soft cream cheese, 1 block of frozen spinach (thawed), sour cream, 1–1.5 blocks of feta cheese and a normal size container of dried parmasan cheese.
2. Take a package of puff pastry and leave out to thaw enough to unfold without breaking the folds.
3. Take chicken breasts and cut in half so you have a piece about 3 inches.
4. Cut the puff pastry corner to corner so you have 4 triangles.
5. Spoon a healthy amount of feta in the middle. put a chicken breast on top... and then fold up the corners over the chicken.
6. Cook at 375 (on a parchment- or foil-lined sheet pan) until puff pastry has puffed and is golden brown. Chicken should be done as well.
7. Serve with salt and a smile.

The dip (without the chicken) is good hot for chips as well, though heavy.

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