Summary

Ingredients

• 1 pack puff pastry from the cooling shelf (roll)
• 1 large chicken breast
• 1 large tomato (s)
• 1 onion (s)
• 1 leek
• 1 egg (s), whisked
• 0.5 ½ bunch parsley, finely chopped
• Salt and pepper from the mill or in a mortar

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Instructions

1. Salt and pepper the chicken breast and fry briefly in a non-stick pan until crispy. Dice the onion and let it soften in the same pan. Add the leek and fry for only about 30 seconds.
2. Spread the puff pastry out on a baking sheet lined with baking paper. Cut the tomato into slices, as well as the chicken breast and spread alternately in layers in a line on the puff pastry. Top with the onion and leek, season with salt and pepper. Scatter the parsley on top and carefully roll up the strudel.
3. Now just brush with the egg and scratch a few times with a sharp knife at the top diagonally. Bake in a preheated oven at approx. 200 ° C for about 15 minutes (visual inspection desired) until golden brown. A nice Chianti goes well with it.