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1. In a small bowl, use a fork to combine crushed garlic and egg yolk. Place chicken breasts in a shallow glass dish and spread both sides with egg mixture. Cover dish with plastic wrap and refrigerate 4 hours, or overnight (recommended).
2. Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
3. Working on a lightly floured surface, unroll puff pastry sheet. Cut in half and roll each rectangle out slightly. Place 1/2 cup spinach in the center of each pastry sheet. Remove one chicken breast from marinade, shaking off any excess, and place on top of spinach. Spread 1 tablespoon pesto over chicken, layer with half the sun-dried tomatoes, sprinkle with half the feta cheese, and top with 1/2 cup spinach. Fold pastry sheet around chicken, using fingers or fork to seal pastry seam. Place chicken seam side down on baking sheet. Repeat steps with the second puff pastry sheet and remaining chicken breast.
4. Bake 35 to 40 minutes. Test for doneness by cutting through center of chicken breast; if juices run clear, chicken is cooked.
I made this for dinner tonight and it was delish! I cut up the chicken in bite-sized pieces before marinating to make them easier to assemble, only used about 1/4 cup of well-drained frozen spinach, and regular feta. Mine baked just 30 minutes.
Depending on what you serve with it, this could easily feed 4. Unless you're piggies like me and Dh and didn't feel like making a side-dish. lol!