Juicy chicken breast in puff pastry

Ingredients for 2 servings:

• 2 chicken breasts
• some oil for frying
• 4 tbsp cream cheese
• some cream
• 2 tomatoes, dried, chopped
• 1 handful of basil, chopped
• possibly thyme
• Salt
• pepper
• 4 slice(s) ham, air-dried
• 250 g puff pastry, rolled out rectangularly, halved
• 1 egg(s), separated

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Heat oil in a frying pan. Pat the chicken breasts dry and sear on each side for 2 minutes. Remove, season with salt, and let cool slightly. Mix the cream cheese with about 1-2 tablespoons of cream until creamy, stir in the chopped tomatoes and basil, and season with salt and pepper. Spread the cream cheese mixture over the meat and place a slice of ham on top. Place a slice of ham on each half of the puff pastry and place the chicken breasts on top with the cream cheese facing up. Brush the edges of the puff pastry with egg white, fold the pastry around the chicken breasts, sealing well, and folding under any edges if necessary. Brush the surface with egg yolk and pierce several times with a fork. Bake the filled puff pastry in the lower half of a 220°C oven for 20-25 minutes until golden brown. Serve with a green salad.