3 Videos | Photo: Love Birds - Chicken in Pastry Recipe
Ingredients
- 4 pieces skinless chicken breast, boned (about 8 ounces each)
- Salt and freshly ground black pepper
- 2 to 3 sprigs fresh finely chopped rosemary
- 1 tablespoon extra-virgin olive oil
- 1 sheet puff pastry (11 by 17-inch), (recommended: Dufour)
- 8 slices Italian fontina cheese, slices should be 2 to 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
Directions
Preheat oven to 400 degrees 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 to15 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.
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By alishaa727
on February 06, 2013
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We just finished eating and my boyfriend and I both LOVED this recipe! I did a couple of things differently: I made a large roasted chicken last night and I had a ton of left-over shredded meat to make chicken soup, chicken salad, etc. so I used some of the shredded chicken, which I wrapped in prosciutto. I also used gruyere instead of fontina, which turned out delish! We ate 1 pastry each, which my boyfriend calls a homemade Hot Pocket, but better, and a heaping side of broccoli. Super tasty and even easier to make. A must try!!!!
By sweetmelissa713
South Central GA
on February 05, 2013
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This was outstanding. Followed the recipe exactly with one exception: I didn't have any Fontina cheese, so I subbed Gruyere. I bruhed the pastry with butter instead of egg wash. Even though I was only making it for my husband and I, I did the smaller "party" portion thinking it would probably be a heavy dish. Boy, was I wrong! It was delicious, fresh, and we both decided it was a definite re-make. I'm also going to play around with different preserves and cheeses just for fun, but as-is, this is a definite show-stopper! The only negative I can come up with is that there seemed to be a lot of juice inside once the chicken cooked off and the preserves melted down, but it wasn't excessive. We just sopped it up with each bite!
By KendallToledo
on December 08, 2012
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Very simple and tasty. I didn't have any fig preserves so I substituted apricot, which was just perfect. Apricot jam has a rather neutral flavor in my opinion, so it pairs well with almost anything. I'd love to make it again with fig, though.
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