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Serves 8 as an Hors d'Ouevre, or 4 as an Entree

4 pieces skinless, boneless chicken breast (8 oz each)
Salt and black pepper
2 to 3 springs finely chopped fresh Rosemary
1 tbsp extra-virgin olive oil
1 sheet puff pastry (11x17 inches)
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 c.  Laurel Hill Fig Jam
1 egg mixed with 1 tbsp water, for egg wash.

Preheat oven 400 degrees F.
Season the chicken with salt, pepper and Rosemary. Cut each chicken piece in half across the breast, making 8 equal portions. Heat oil in skillet over medium-high heat. Light brown the chicken on both sides, 5 min. total. Remove from heat.

Line 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 jam and the chicken pieces. Pinch and seal the dough up and over the meat and cheese, seal with egg wash. Flip over the pastry and brush tops with remaining egg wash. Bake 12-15 minutes, until golden.

For entree portions, leave breast whole, and cut the pastry into quarters. Trim off excess dough and use it to decorate the pastry with small cut-outs, such as heart shapes.

With thanks to Laurel Hill's top-seller, Kathy Edwards, of Londonderry, NH.