Love Birds - Chicken in Pastry

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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!!!!

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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!

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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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Wow! My husband loved this more than Beef Wellington. For fun I wrapped the chicken in proscuitto. All of the flavors were amazing. (Our guest loved it too To save money I used Swiss Cheese and I made the Fig preserves from scratch with less sugar.

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I made this for Valentines day and at first was unsure about the fontina cheese and fig combination since I've never had that before but it was so yummy!

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I made these for Valentine's. I didn't have puff pastry sheets so I used the Pillsbury grands flaky biscuits. I think it would have been better with the puff pastry, but even with the substitution it was pretty good! I added some sweet vidalia onion and pepper relish in addition to the fig preserves. I also had to use Guyere instead of Fontina. My boyfriend thought the chicken was really good! Would definitely make again, just using puff pastry the next time!

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This is very good, however I think it needs a sharper cheese than fontina. The next time I make this, I`ll use a sharp cheddar or an aged provolone, which I think will contrast nicely with the sweetness of the preserves.

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was concerned about the fig but wow it was yummy

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So so yummy!! I made this for my husband, although he was worried he wouldn't like the fig preserves but to my delight (and his surprise he loved it! The sweet preserves were the perfect compliment to creamy tangy cheese. I challenge those picky eaters out there to give it a whirl before they change this recipe!

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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.