Take 2 Purdue Chickens and remove and skin the breast meat. Throw the rest out because you are having coconut shrimp for dinner. Remove the tenderloin and slice the breasts in half through the middle crosswise, (like you're slicing a bagel). Place your meat on a sheet of wax paper and cover with another sheet of wax paper. Smash it with a rubber mallet untill it's about half as thick as they were. Season with seasoned salt, black pepper and a pinch each of poultry seasoning and ground rosemary. Toss on a hot grill to cook turning once until just done. Set aside.
Melt a tablespoon of butter in a frying pan. Add a tablespoon each of coursly chopped scallions and garlic. When lightly browned stir in 1/2 a box of frozen spinach. (Thaw first and wrap in paper towels and squeeze out all the water.) Stir until heated threw and it's pretty dry. Set aside.
Take 2 onces each of room temperature goat cheese and cream cheese and blend well with cajun seasoning to taste (About 1/2 teaspoon.) Set aside.
Spread two sheets of thawed puff pastry on wax paper. Cut out disks about 3 inches accross. I used a water glass. On half the disks put a teaspoon of cheese mixture, a piece of chicken and about 1/2 a teaspoon of the spinach. Top with another piece of pastry and crimp the edges.
Whisk two eggs with a couple tablespoons of water. Brush pastries with egg wash and place on grill pan - spray with Pam first. Place on the grill opposit the coals ( - about 2/3 chimny of coals on one side - ) Cover and cook until golden - 35 to 45 min. Turn in 6 best!