Dijon Chicken Elegant

• 8 boneless, skinless chicken breasts (about 2 pounds)
• 1/3 cup Dijon Mustard
• 1 teaspoon dried dill weed or 1 tablespoon chopped fresh dill
• 1/4 pound Swiss cheese slices
• 2 frozen puff pastry sheets, thawed
• 1 egg white
• 1 Tablespoon cold water

Pound chicken breast halves to 1/2-inch thickness. Blend mustard and dill; spread on chicken breasts. Top each half with cheese slice; roll up. Roll each pastry sheet to 12-inch square; cut each into 4 (6-inch) squares. Beat egg white and water; brush edges of each square with egg mixture. Place 1 chicken roll diagonally on each square. Join 4 points of pastry over chicken; seal seams. Place on ungreased baking sheets. Brush with remaining egg mixture. Bake at 375¡F for 30 minutes or until chicken is done. Serve immediately.