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 kgalamb
New Jersey
on January 20, 2012
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Fantastic! I've made this many times as an entree rather than an app with a few tweaks- I skipped the fig preserves because the BF doesn't like fig, and served it with pasta sauce to dip in which was amazing! Also, to cut down on the amount of calories and pastry used, I don't fold the pastry over each piece of chicken and seal- i place the chicken on a square and pull the four corners together on top, which ends up opening in the oven, making everything crispy and delicious! I also use melted butter instead of egg to brush the tops.
By jredrn
Denver, Co
on December 10, 2011
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Amazing, every, single, time I have made this dish. We have mixed up the preserve flavors and the cheeses, still so yummy. This is my go-to dish for dates and comfort food. Thank you so much Rachel!
By Honeyeyes1
on November 14, 2011
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Very good! The fig preserves made this dish. I'm not a huge fan of puff pastry, but hubby enjoys it! Happy cooking to all! :
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