Mediterranean Chicken Puff Pastry

Combine the crushed garlic and egg yolk in a small bowl using a fork to mix them together.

Place the chicken breasts in a shallow glass dish and coat both sides with the egg mixture, making sure to cover every area evenly. Cover the dish with plastic wrap and refrigerate for 4 hours or overnight, allowing the chicken to marinate thoroughly.

Preheat your oven to 375 degrees F (190 degrees C), as specified in the original recipe. Grease a baking sheet to prevent sticking and ensure easy removal of the chicken after baking.

Place one half of the puff pastry sheet on a lightly floured board, and position it in such a way that one half is facing upwards.

In the center of the pastry sheet, place 1/2 cup of spinach leaves. Remove one chicken breast from the marinade, gently shaking off any excess moisture, and place it on top of the spinach. Spread 1 tablespoon of pesto over the chicken breast, followed by a layer of half the sun-dried tomatoes and half the feta cheese.

Add another 1/2 cup of spinach leaves on top, and then fold the pastry sheet around the chicken breast using your fingers or a fork to seal the edges. Place the sealed chicken seam-side down on the prepared baking sheet. Repeat this process with the second half of the puff pastry sheet and the remaining chicken breast.

Bake the chicken in a preheated oven at 375 degrees F (190 degrees C) for 35 to 40 minutes, or until it is cooked through. To check for doneness, cut through the center of the chicken breast; if the juices run clear, the chicken is cooked.