In a medium bowl, whisk together 3/4 cup honey mustard, 1 TBS dijon mustard, 1 tsp minced garlic, 1/4 tsp salt, and 1/4 tsp black pepper. Add in chicken tenders to marinade and stir to coat well. Refrigerate marinade for 30 minutes.
Bring 2 TBS cooking oil to a sizzle in a large skillet over medium high heat. Add in coated chicken tenders in one layer. Cook for 3-4 minutes on one side. Turn chicken tenders over and cook an additional 3 minutes or until chicken is cooked through and no longer pink. (Internal temperature should be 165+ degrees.
Remove cooked chicken to a clean medium bow and shred. Add in shredded Monterey jack cheese and mix well to combine. Set aside.
Unfold one puff pastry sheet onto a clean work surface lightly floured. Roll out with a rolling pin to thin out pastry in a square shape. Cut 9 equal squares of the puff pastry using a sharp knife or pizza cutter.
Divide 1/2 of the chicken mixture among the 9 pastry squares, placing it in the middle leaving an edge around the mixture. Brush edges with water. Fold over the pastry over the chicken mixture and seal edges to form a triangle. Crimp edges with a fork.
Place all 9 puff pastries onto a parchment lined sheet pan leaving space between them. Whisk together 1 egg with a pinch of salt & brush 1/2 of the egg mixture on the puff pastries.
Prepare the 2nd sheet of puff pastry and fill with remaining chicken mixture. Fold and seal. Crimp with a fork. Use remaining egg mixture to brush onto the puff pastries.
Bake all puff pastries in preheated 350 degree oven for 13-15 minutes until golden brown on tops and bottoms.
Combine 1 cup of honey mustard dressing and sour cream to make the dipping sauce to serve with the Honey Mustard Chicken Puff Pastries. Enjoy.
