Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Heat 1 tbsp olive oil in a skillet over medium heat. Add minced garlic and sauté about 1 minute until fragrant — don’t let it brown.

Add the chopped spinach and cook for 1–2 minutes until just wilted. Remove from heat and let cool slightly.

In a bowl, combine softened cream cheese and heavy cream until smooth. Stir in chopped sun‑dried tomatoes, Italian seasoning, salt, and pepper. Fold in the cooled spinach and garlic to make the creamy filling.

Pat chicken breasts dry and carefully butterfly each breast by slicing horizontally to form a pocket, keeping one side intact.

Stuff each pocket with about 2 tablespoons of the filling (don’t overfill). Press the opening closed.

Lightly flour a work surface and roll out the puff pastry. Cut into four equal squares.

Place a stuffed chicken breast in the center of each square. Fold pastry over the chicken, sealing edges by pressing with a fork; trim excess pastry if needed.

Transfer wrapped breasts to the prepared baking sheet. Brush each top with beaten egg for a glossy, golden finish.

Bake for 35–40 minutes, until pastry is deep golden and an instant‑read thermometer reads 165°F (74°C) in the thickest part of the chicken.

Let rest for 5 minutes before slicing — this helps juices redistribute and keeps the pastry from getting soggy.