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

1. Preheat oven to 400 degrees.

2. 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.

3. Lightly brown the chicken on both sides, 5 minutes total (it will cook further in the oven). Remove from heat.

4. 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.

5. 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.

6. Brush the seams with egg wash, flip the pastry packets over, and brush the tops with the remaining egg wash.

7. Bake for 12-15 minutes, or until golden all over and heated through.

8. 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.

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