Categories: Chicken
Ingredients
- 4 boneless skinless chicken breast halves, 6-8 oz, each
- salt and pepper
- 2-3 sprigs of fresh rosemary, finely chopped
- 1 T. EVOO
- 1 (11x17) sheet of frozen puff pastry
- 8 slices of Italian fontina cheese, 2-3 inches square
- 1/2 c. raspberry preserves
- 1 egg, beaten with a splash of water
Directions
-
Preheat oven to 400 degrees.
-
Halve each piece of chicken crosswise, giving you 8 equal portions. Season the chicken with salt, pepper, and the rosemary. Heat the EVOO in a non-stick skillet over medium-high heat.
-
Lightly brown the chicken on both sides, 5 minutes total (it will cook further in the oven). Remove from heat.
-
Line a baking sheet with parchment paper. Cut the pastry into 8 equal pieces and place a piece of cheese in the center of each.
-
Top with a spoonful of raspberry preserves and a piece of chicken. Fold the dough up and over the meat and cheese and pich the edges to seal.
-
Brush the seams with egg wash, flip the pastry packets over, and brush the tops with the remaining egg wash.
-
Bake for 12-15 minutes, or until golden all over and heated through.
-
For entree portions, simply leave the chicken breasts whole and cut the pastry into quarters to make 4 packets. Trim off excess dough and use it to decorate the pastry with small cutouts, such as heart shapes.