Mediterranean Puff Pastry Chicken

1/8 c. plus 1 T. minced garlic

1 egg yolk

2 c. chopped fresh spinach

2 boneless skinless chicken breast halves

2 T. basil pesto

1/2 c. chopped sun dried tomatoes

1/4 c. crumbled herbed feta cheese

1 pkg. frozen puff pastry sheets, thawed

In a bowl, combine garlic and egg yolk. Place chicken in a shallow glass dish and spread both sides with egg mixture. Cover dish with plastic wrap and refrigerate overnight.

Preheat oven to 375 degrees. Grease a baking sheet.

Working on a lightly floured surface, unroll one pastry sheet. Place a 1/2 c. spinach in the center. Remove 1 breast from the marinade, shaking off any excess and place on top of the spinach. Spread 1 T. pesto over chicken, layer with layer with half the sun dried tomatoes, half the feta and top with 1/2 c. spinach. Fold pastry sheet around chicken using fingers to seal. Place seam side down on the baking sheet. Repeat steps with remaining ingredients.

Bake 35-40 minutes. Test for doneness by cutting through center of breast.