Rachel Rays chicken lovebirds

Rachel Rays Chicken Lovebirds Recipe

No Photo

Have you made this?

 Share your own photo!

Joan R


This makes 8 appetizers if you cut pastry in 8 pieces or 4 main dish servings if pastry cut into 4 pieces.
Don't skip the fig preserves and the fontina cheese. Both make a wonderful pairing of flavors.
this always get raves.
One can also prepare a few hours ahead of time before baking.
Also I brushed with some melted butter instead of an egg wash.
I found out even the 8 appetizer amount could also serve as a main dish if served with a starch and vegetable

☆☆☆☆☆ 0 votes


whole chicken breasts cut in half
1 sheet
puff pastry sheet, thawed
1/2 cup
fig preserves
slices fontina cheese
1 Tbs
olive oil
egg wash

How to Make Rachel Rays chicken lovebirds


  • 1Preheat oven to 400f
  • 2Lightly brown seasoned
    ( s&p and Rosemary ) chicken breasts in pan with olive oil, set aside
  • 3Roll out thawed pastry with rolling pin: note, I rolled thinner then as is when unwrapped. cut into 4 to 8 equal pieces.
  • 4Place a 2-3 inch square of cheese about 1/4-1/2 inch thick on pastry
  • 5Top with some fig preserve
  • 6Add a piece of chicken over preserves
  • 7Pinch and seal pastry over top to enclose all well.Brush will egg wash
  • 8Bake 12 to 15 minutes till golden

Printable Recipe Card

About Rachel Rays chicken lovebirds

Course/Dish: Poultry Appetizers
Main Ingredient: Chicken
Regional Style: French