Love Bird Chicken

I got this recipe from my friend Susan.  She got the recipe from Rachel Ray and made some changes.  I used her recipe...but left out the rosemary (not a rosemary fan.  I feel like I'm eating tree branches...).  So here is our rendition of Rachel's recipe!

 

Ingredients:

1 chicken breast per person

1/2 puff pastry sheet PER chicken breast

1/2 cup jam/preserves (we used raspberry)

1 slice of provolone cheese per chicken breast

salt to taste

pepper to taste

1 egg

rosemary (if you want it)

Directions:

*45 minutes before you start cooking, take your puff pastry sheets out of your freezer to thaw.  They WILL NOT WORK FROZEN.

*Preheat oven to 400*F

*Cook the chicken in a bit of oil, salt, and pepper (I also put water in the pan so the chicken wouldn't dry out) in a skillet on the stove.  It took about 12 minutes for mine to cook.

*Cut your pastry sheets in half so  that each chicken has a piece of pastry sheet.

*Put one slice of cheese, and a tablespoon or so of the preserves on top of the cheese.  Now place a chicken breast on top of the preserves.

*Roll up the pastry sheets so that none of the inside fillings can escape. 

*Put each pastry roll up on a piece of parchment paper that has been sprayed with cooking spray.

*Mix the egg with a tablespoon of water and spread it over each of the pastry sheets.  

*Bake 12-15 minutes until the pastry sheets have browned up a bit.  

(If you want Rachel Ray's recipe, it can be found here: 

http://www.foodnetwork.com/recipes/rachael-ray/love-birds-chicken-in-pastry-recipe/index.html)