4 pieces boneless skinless chicken breast, pounded slightly thin
Salt and freshly ground black pepper
2 to 3 sprigs fresh finely chopped rosemary
1 Tbsp. extra-virgin olive oil
2 sheets puff pastry (Pepperidge Farms)
8 slices Italian Fontina cheese, slices should be 2 to 3 inches square and 1/2 inch thick
1 jar fig preserves (sold at Meijer's)
1 egg mixed with 1 Tbsp. water, for egg wash
Season the chicken with salt, pepper and rosemary. Cut each piece of chicken in in half, 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 sheets into 8 equal pieces. Place a piece of cheese on each pastry square and top with spoonfuls of fig preserves and the chicken pieces. Brush outer edge of pastry with egg wash, pinch and seal the dough up and over the meat and cheese, crimp to seal. Flip the pastry packets over and brush the tops with remaining egg wash. Refrigerate for 4 hours or overnight.
Preheat oven to 400 degrees F. Bake for 12 to 15 minutes, or until golden brown. Serve with a spring mix salad for a nice lunch or add rice pilaf for an elegant dinner.