rachel rays chicken lovebirds

Name: Rachel Rays chicken lovebirds
Yield: 4
Cuisine: French
Ingredients: 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; - salt,pepper,rosemary; - egg wash

9 Pinches

Joan R

Albany, NY

Updated on Jul 18, 2015

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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yield 4-8 serving(s)

Ingredients

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
- salt,pepper,rosemary
- egg wash

How To Make rachel rays chicken lovebirds

Step 1

Preheat oven to 400f

Step 2

Lightly brown seasoned ( s&p and Rosemary ) chicken breasts in pan with olive oil, set aside
Step 3

Roll out thawed pastry with rolling pin: note, I rolled thinner then as is when unwrapped. cut into 4 to 8 equal pieces.
Step 4

Place a 2-3 inch square of cheese about 1/4-1/2 inch thick on pastry
Step 5

Top with some fig preserve
Step 6

Add a piece of chicken over preserves
Step 7

Pinch and seal pastry over top to enclose all well.Brush will egg wash
Step 8

Bake 12 to 15 minutes till golden
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