Monday, June 13, 2011

Chicken in Puff Pastry

This is a variation on a recipe I saw Rachel Ray do on the food network.  The main change that I made was using raspberry preserves instead of the fig preserves that she used, which I am sure would be delicious as well.  We decided to try this for Sunday Dinner in our ongoing attempt to find new and flavorful ways to cook chicken....well this was a HIT!
Chicken in a Puff Pastry
4 pieces skinless chicken breast, boned (about 8 ounces each)
Salt and freshly ground black pepper
2 to 3 sprigs fresh finely chopped rosemary
1 tablespoon extra-virgin olive oil
1 sheet puff pastry (11 by 17-inch), (recommended: Dufour)
8 slices Italian fontina cheese, slices should be 2 to 3-inches square and 1/4 to 1/2-inch thick, cut in 1/2
1/2 cup raspberry preserves
1 egg mixed with 1 tablespoon water, for egg wash
Preheat oven to 400 degrees F.  Season the chicken with salt, pepper and rosemary. 
Cut each piece of chicken in half across the breast giving you 8 equal portions. Heat the oil in a nonstick skillet over medium-high heat. Lightly brown the chicken on both sides, 5 minutes total. 
Remove from heat.
Line a baking sheet with parchment paper. Cut pastry into 8 pieces (make sure to roll them out a bit or you will not be able to fully wrap the chicken in the pastry). Place a piece of cheese on each pastry square and top with spoonfuls of raspberry preserves and the chicken pieces. 
Pinch and seal the dough up and over the meat and cheese, seal with egg wash, flip the pastry packets over and brush the tops with remaining egg wash. 
Bake 12 to15 minutes, until golden.  
For entree portions, simply leave chicken breast whole and cut the pastry into quarters. 

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