Ingredients
4 pieces skinless boneless chicken breasts
Salt/Pepper
2-3 Sprigs chopped rosemary
1 T. olive oil
1 Sheet puff pastry
8 slices fontina cheese
1/2 C. fig preserves
1 egg mixed with 1 T. water
Preparation
Preheat oven to 400 F.
Season chicken with salt/pepper/rosemary. Cut each piece of chicken in half, 8 pieces total. Heat oil in a non-stick skillet over med-high heat. Lightly brown the chicken on both sides, 6-7 mins total. Remove from heat.
Line a baking sheet with parchment paper. Cut pastry into 8 pieces. Place a piece of cheese on each pastry square and top with spoonfuls of fig preserves. Pinch and seal the dough over the meat and cheese, seal with egg wash, flip the pastry packet over and brush the tops with remaining egg wash. Bake 12-15 mins, until golden.
