I came across this recipe the other day while searching for Greek recipes. I was a bit surprised at how delicious it was. I was a little nervous at how well the chicken would cook but it came out perfectly after 40 minutes. Courtesy of Allrecipes.

3 tablespoons of crushed garlic

1 egg yolk

2 cups chopped fresh spinach

2 boneless skinless chicken breast halves

2 tablespoons basil pesto

1/3 cup sun-dried tomatoes

1/4 crumbles herbed feta cheese

1 frozen puff pastry sheet, thawed and cut in half ( I didn’t cut mine since the chicken breast was large)

In a small bowl combine the egg yolk and garlic with a fork. Place the chicken in a shallow glass dish and spread both sides with the egg mixture. Cover with plastic wrap and refrigerate for 4 hours or overnight. (recommended)

Preheat oven at 375 degrees F ( 190 degrees C).  Grease a baking pan.

Place one half of the pastry sheet on a lightly floured surface.  Place 1/2 cup of spinach in the center, place a chicken breast on top (shaking off excess marinate) of spinach. Spread 1 tablespoon of pesto over chicken, layer with one half of sun-dried tomatoes, sprinkle with half the feta cheese and with 1/2 cup of spinach. Fold the pastry around the chicken, using fork or fingers seal the seam and place on cooking sheet seam down. Repeat with the other chicken breast.

Bake uncovered 35 to 40 minutes. Test for doneness by cutting through the center. If juices run clear chicken is cooked. Serves 4.