Rachel Rays chicken lovebirds

Rachel Rays Chicken Lovebirds

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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


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  • 4
    whole chicken breasts cut in half
  • 1 sheet
    puff pastry sheet, thawed
  • 1/2 cup
    fig preserves
  • 8
    slices fontina cheese
  • 1 Tbs
    olive oil
  • ·
  • ·
    egg wash

How to Make Rachel Rays chicken lovebirds


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

Printable Recipe Card

About Rachel Rays chicken lovebirds

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

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