Remove the puff pastry from the freezer and defrost.
In the meantime, pour the sauerkraut into a sieve, drain, squeeze well and fill into a sufficiently large bowl. Mix the crème fraîche with the egg yolks and the chives and fold into the cabbage.
Heat the vegetable oil in a frying pan and season the chicken breasts with salt and pepper. Fry the chicken on all sides in the frying pan, remove and cool. Preheat the oven to 220§C (hot air 200§C).
Then roll out the puff pastry on a floured surface into 2 rectangles, each 20 x 30 cm in size. Spread half of the sauerkraut on the center of the pastry sheets form and to the size of the chicken breasts. Place one breast on each and spread the remaining cabbage evenly over the top. Fold the edges of the dough over the top and glue with egg yolk.
Spread a sheet pan with parchment paper, place the puff pastry pillows on top with the overlapping edges down, brush the top as well and decorate with leftover dough if desired. Bake in the oven for 25 to half an hour.
Cut the baked chicken breasts into tranches and bring to the table with fresh seasonal leaf salads.
Our tip: Always use fresh chives if possible!
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