On a lightly floured surface, roll out thawed puff pastry into a large rectangle. Slice into 4 squares. Set squares on a baking sheet lined with parchment paper. Roll second piece of puff pastry out and cut out 16- 6″ strips. Set all pastry aside. You will have leftover puff pastry. Freeze leftovers and save for another use.

Season chicken breasts with salt, pepper and garlic salt. Set each piece of trimmed chicken onto center of puff pastry squares.

Place 1 TBSP of fresh goat cheese on center of chicken. Then top cheese with about 1/2 TBSP of tomatoes, and 1 TBSP of pesto.

Take each corner of the puff pastry square and bring to the center creating a small bundle. seal edges together with water to “melt” the seams together. Take 2 of the long strips. Pinch ends together and fold over each other to create a twist or braid. Repeat with additional strips to create a total of 8 braids. Cover seams of each bundle with one braided twist and then cover the other seam with second twist- like a “hot cross bun”. Repeat to create a total of 4 bundles. Seal edges well to prevent filling from leaking.

Cover all bundles loosely with plastic wrap to prevent drying and chill in fridge for 2-3 hours. You can leave bundles in fridge for up to 8 hours.

Pre- heat oven to 400 degrees.

In a small bowl whisk together egg and 1 TBSP water.

Remove bundles from fridge. With a pastry brush, coat all puff pastry with egg wash. This will help seal edges as well as provide a glossy finish to the pastry. Bake at 400 degrees for 20 minutes or until deep golden brown. Let rest for 10-15 minutes before serving.