Prep time: 15 min
Cook time: 12- 15 min
Ready in: 27- 30 min
Serves: 4
Ingredients:
4 (6 oz.) boneless, skinless chicken breasts
Salt
Pepper
2- 3 sprigs fresh rosemary- finely chopped
1 T. olive oil
1 (11 x 17") sheet puff pastry
1/2 container Brie cheese- cut into 4 pieces
1/2 c. apricot preserves
1 egg mixed with 1 T. water (for egg wash)
Directions:
- Preheat oven to 400
- Line a baking sheet with parchment paper
- Season chicken with salt, pepper, and rosemary
- Heat oil in a nonstick skillet over medium-high heat
- Lightly brown chicken on both sides, 5 min total
- Remove from heat
- Cut pastry into quarters
- Place a piece of cheese on each pastry square and top with spoonfuls of preserves and the chicken
- Pinch and seal the dough up and over the meat and cheese
- Trim off excess dough and use it to decorate the pastry with small cut-outs, such as heart shapes
- Seal with egg wash
- Flip the pastry packets over to be fold-side down, place on lined baking sheet, and brush tops with remaining egg wash
- Bake until golden, 12- 15 min
*Jennie found recipe here
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