Chicken breast in puff pastry

Ingredients for 3 servings:

• 3 chicken breasts
• 3 tbsp cream cheese
• 1 leek(s)
• 1 roll (to taste dough, approx. 275 g
• 15 slices of bacon
• 1 egg(s)
• some cheese, grated
• salt and pepper
• n. B. herbs, e.g. marjoram, thyme, oregano

Instructions

Working time approx. 15 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Wash the chicken breasts, pat dry, and remove any tendons. Cut a pocket into the fillet, season with salt and pepper. In a bowl, mix the cream cheese, herbs, and finely chopped leek. Fill the pockets with the mixture (if you need more mixture, simply add a little more cream cheese, depending on the size of the fillets). Place 5 slices of bacon next to each other, place a filled fillet on top, and wrap each with the bacon. Cut the puff pastry into three equal pieces and wrap each fillet with it, pressing firmly, and place, sealed side down, on a baking sheet lined with baking paper. Beat the egg and brush the tops of each pocket. If desired, sprinkle some grated cheese or sesame seeds on top. Bake in an oven preheated to 200°C (top/bottom heat) for about 30 minutes. Reduce the heat if necessary if the puff pastry browns too quickly. Remove from the oven and let rest for about 5 minutes. We had homemade fries, pan-fried vegetables, dark sauce and salad.