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Love Birds: Chicken in a Puff Pastry

June 29, 2008

Chicken is such an easy and versatile meat to work with and experiment with.  I love coming accros new and different recipes that include chicken; to me it’s like working with a blank canvas and it’s waiting to be created into whatever you have in mind.   Whether it’s my own creation or something from someone else I always look forward to trying new dishes and flavor combinations.

I found this particular recipe on Food Network and it’s by Rachael Ray.  The flavors of this dish are amazing and so savory.  I love the flavor combinations, they flow together so nicely; there is the sharpness of the cheese followed by the sweetness of the preserves.  These were so good, they would make a great “date night” meal or they could even be scaled down to make the perfect appetizer at your next party!  It’s a simple way to dress up chicken and impress your guests!

 Love Birds:

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.

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 foil. Cut pastry into 8 pieces. Place a piece of cheese on each pastry square and top with fig preserves.

  Cheese and Fig

Then add chicken pieces.

with chicken

 

 Pinch and seal the dough over the meat and cheese.  Seal with egg wash, flip the pastry and brush the tops with remaining egg wash. Bake 12 to15 minutes, until golden.

Finished             Cut open  

 

Recipe Source: Rachael Ray, Food Network 

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