Preheat the oven to 200 degrees. Remove fat and tendons from the chicken breasts. Cut as large a pocket as possible on the side at the thickest part of the meat. Salt, pepper and set aside.
Pluck the thyme leaves from the stalks and chop finely. Rinse the olives briefly and drain well, then chop them medium-fine. Mix the thyme and olives with the goat cream cheese, a little salt and pepper to form a paste for the filling. Pour the farce into the chicken bust and wrap the ham tightly.
If necessary, roll out the defrosted puff pastry thinly, cut into four parts and brush the sides with the beaten egg. Wrap the chicken breasts tightly in the puff pastry and press the sides into place.
Place on a baking sheet lined with baking paper, depending on the size of the parcels, on the middle rack in the oven for 35 - 45 minutes. Let rest for 5 - 10 minutes after baking. Cut into slices with a sharp knife. I`ll make a fresh, mixed salad with it.
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