4 pieces skinless chicken breast, boned (about 8 ounces each)
Salt and freshly ground black pepper
2-3 sprigs fresh finely chopped rosemary
1 tablespoon extra virgin olive oil (EVOO)
1 sheet puff pastry (11 by 17-inch), (recommended: Dufour)
8 slices Italian fontina cheese, slices should be 2-3-inches square and 1/4 to 1/2-inch thick, cut in 1/2
1/2 cup fig preserves
1 egg mixed with 1 tablespoon water, for egg wash
PREPARATION
Preheat oven to 400°F.
Season the chicken with salt, pepper and rosemary. Cut each piece of chicken in half across the breast giving you 8 equal portions. Heat the oil in a nonstick skillet over medium-high heat. Lightly brown the chicken on both sides, 5 minutes total. Remove from heat.
Line a baking sheet with parchment paper. Cut pastry into 8 pieces. Place a piece of cheese on each pastry square and top with spoonfuls of fig preserves and the chicken pieces. Pinch and seal the dough up and over the meat and cheese, seal with egg wash, flip the pastry packets over and brush the tops with remaining egg wash. Bake 12-15 minutes, until golden.
For entree portions, simply leave chicken breast whole and cut the pastry into quarters. Trim off excess dough and use it to decorate the pastry with small cut outs such as heart shapes.
however, i made a few adjustments based on what i had available. my country grocery store did not have fontina cheese, so i used havarti, and we had frozen boneless skinless thighs, so i used them instead of breasts, and lastly, we had pillsbury crescent roll dough instead of puff pastry. oh and i used dried rosemary instead of fresh chopped because we had it in the spice rack. OTHER THAN THAT, i followed the recipe - hahaha! the result was quite tasty, and i am sure it is something we will repeat.
we both loved the havarti cheese, so that might stay, and i'll have to debate about the puff pastry, as the flavor of the crescent roll was nice, but the perforations made for a difficult time wrapping and lots of leakage in the baking process. we will definitely try using breasts next time because the thighs were difficult to wrap and either you'd end up with a giant bite of chicken where it'd been folded over or a bite with no chicken because the pastry, cheese, and fig had spread without it. but all in all, i'd rate it a dinner success, and it really did take me less than 30 mins to make, including baking time.
oh, and i would have put up a picture of them, cause they were pretty, but we eated dem all!



