Stuffed chicken breasts wrapped in ham and puff pastry

Ingredients for 4 servings:

• 1.2 kg chicken breasts, 300 g each
• some tomatoes, dried
• 1 pack of sheep’s cheese
• 1 pack of bacon or any raw ham
• 1 pack of puff pastry, fresh
• 2 egg yolks
• olive oil
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes

Preheat the oven to 160 degrees Celsius (320 degrees Fahrenheit). Finely chop some sun-dried tomatoes, crumble the feta cheese, and mix both together in a bowl. This is easiest done with a fork. Season with pepper and salt and add more feta cheese and/or sun-dried tomatoes if desired. Cut the chicken breasts in half and spread the filling as desired. If there is a little leftover filling, you can use it as a dip, for example, for bread. Wrap the chicken breast with the ham, then cut the puff pastry into 4 long pieces and wrap these around the chicken breasts as well. Finally, add a little olive oil to a baking dish and place the chicken breasts in it. To give the puff pastry a nicer color, you can brush the top with egg yolk. Place in the oven and bake at 160 degrees Celsius (320 degrees Fahrenheit) for 45 minutes. Check occasionally to make sure the puff pastry isn’t getting too brown; if it is, reduce the temperature slightly. Tip: For a side dish, slice up any vegetables and place them under the puff pastry parcels in the baking dish. Mushrooms, peppers, or zucchini are ideal.