Page 106 - UMass2018_CookBook

Ingredients
Serves 4
4 (8-ounce) boneless, skin- less chicken breasts
Salt Ground black pepper
2 to 3 fresh rosemary sprigs, leaves finely chopped
1 tablespoon extra-virgin olive oil
1 sheet puff pastry (11 by 17 inches), preferable Dufour
8 slices Italian fontina cheese (slices should be 2 to 3 inches square and 1⁄4 to 1⁄2 inch thick, cut in half)
1⁄2 cup fig preserves
1 large egg beaten with 1 tablespoon water, for egg wash
Note: For entrée portions, leave the chicken breasts whole and cut the pastry into quarters. Trim off the excess dough and use it to decorate the pastry with small cutouts, such as heart shapes.
Love Birds -
Chicken in Pastry
by Rachel Ray
Rainville Family, Dunstable, MA
“When we moved into our house in 2009, we decided to make a binder with everyone’s favorite recipe. This is the one Riley chose and made for us.” — Jeff and Vickie Rainville
Preparation
1. Preheat oven to 400°F.
2. Season the chicken with salt, pepper and rosemary. Cut each piece of chicken in half across the breast, giving you 8 equal portions.
3. Heat the oil in a nonstick skillet over me- dium-high heat. Add the chicken and cook until lightly browned on both sides, about 5 minutes total. Transfer to a plate.
4. Line a baking sheet with parchment paper.
5. Cut the puff pastry into 8 pieces. Place
a piece of cheese on each pastry square and top with spoonfuls of the fig preserves and the chicken pieces. Pinch and seal the dough up and over the meat and cheese, seal with the egg wash, flip the pastry packets over and brush the tops with the remaining egg wash. Place on the prepared baking sheet.
6. Bake until golden, 12 to 15 minutes.
96 | TASTE OF HOME