Thaw the puff pasty in the fridge overnight. Flatten chicken breasts to a uniform thickness (¾” -1”).
Melt butter in a skillet over medium heat, and sear chicken until golden. Do not overcook, as chicken will finish cooking in the oven. Season with salt, pepper, and lemon pepper and set aside.
Roll out puff pastry on a floured surface to about 1/4” thick. Cut into 4 squares.
Place 1/4 of the cream cheese, 1 clove of garlic, 1/4 of the sundried tomatoes, and one chicken breast on each square. Fold the pastry like a package, sealing the edge with the beaten egg. Trim any excess pastry before folding over the ends. Turn over carefully and place on a greased baking sheet.
Brush the top with the remaining beaten egg.
At 350 degrees, bake for 30 minutes until pastry is golden and the internal temperature of the chicken breast is 160 degrees.
Meanwhile, sauté garlic in olive oil in a small saucepan. Add tomatoes and artichokes and sauté for 1-2 minutes. Add the cream and bring to a boil. Whisk in Parmesan cheese. Season with salt & pepper and reduce heat to simmer for 10 minutes until thick, stirring frequently.
Remove pastry from oven and let rest for 5 minutes. Slice and arrange on a platter and drizzle with sauce.
