4 boneless skinless chicken breast halves, 6 to 8 ounces each
Salt and pepper
2 to 3 sprigs of fresh rosemary, finely chopped
1 tablespoon EVOO (extra-virgin olive oil)
1 11 x 17-inch sheet of frozen puff pastry
8 ¼-inch-thick slices Italian fontina cheese, 2 to 3 inches square
½ cup fig preserves (or apricot, raspberry... whatever is your favorite)
1 egg, beaten with a splash of water
Preheat the oven to 400°F. Halve each piece of chicken crosswise, giving you 8 equal portions. Season the chicken with salt, pepper, and the rosemary. Heat the EVOO in a non-stick skillet over medium-high heat. Lightly brown the chicken on both sides, 5 minutes total (it will cook further in the oven). Remove from the heat. Line a baking sheet with parchment paper. Cut the pastry into 8 equal pieces and place a piece of cheese in the center of each.
Top with a spoonful of fig preserves and a piece of chicken. Fold the dough up and over the meat and cheese and pinch the edges to seal. Brush the seams with egg wash, flip the pastry packets over, and brush the tops with the remaining egg wash.
Bake for 12 to 15 minutes, or until golden all over and heated through.
For entrée portions, simply leave the chicken breasts whole and cut the pastry into quarters to make 4 packets. Trim off excess dough and use it to decorate the pastry with small cutouts, such as heart shapes.
Serves 8 as a first course or 4 as an entrée