Real Recipes From Real Home Cooks ®

rachel rays chicken lovebirds

Recipe by
Joan R
Albany, NY

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

yield 4 -8
method Bake

Ingredients For rachel rays chicken lovebirds

  • 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

  • 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