4 boneless skinless chicken breast halves (5 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
1 sheet frozen puff pastry, thawed
4 slices smoked mozzarella cheese
2 medium ripe pears, thinly sliced
1 egg, beaten
1/2 cup seedless raspberry preserves
1 teaspoon cider vinegar
Flatten chicken breasts evenly; sprinkle with salt and pepper. On a lightly floured surface, roll pastry sheet into a 14-in. square. Cut into four squares. Place a chicken breast in the center of each square; top each with cheese and pear slices.
Lightly brush pastry edges with egg. Bring opposite corners of pastry over each bundle; pinch seams to seal. Place seam side down on a greased baking sheet; brush with remaining egg.
Bake at 400° for 20-25 minutes or until golden brown and a meat thermometer reads 170°.
In a small microwave-safe bowl, combine preserves and vinegar. Microwave, uncovered, on high for 20-25 seconds or until melted. Serve with bundles.
I served it with a spinach salad containing leftover pears, walnuts and raspberry vinaigrette dressing.
Recipe from: Taste of Home
looks great!
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