Stuffed Chicken Breast in Puff Pastry

For the stuffed chicken breast in puff pastry, cut a pocket as large as possible in the thickest side of each chicken breast.

Season the meat with salt and pepper. Chop the spinach and mix with the cream cheese, then season with salt and pepper.

Now fill the mixture into the pockets of the chicken breasts. Wrap the meat with 2 slices of prosciutto each – so that the openings are closed as much as possible.

Roll out the puff pastry and cut each into 2 halves. Beat the egg and brush the edges with it. Now place a chicken breast on one puff pastry section and wrap tightly.

Brush with the beaten egg and put in the oven at 200 degrees – convection for about 35 minutes.

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