Kim's Kitchen: "Love Birds"

My cousin Tracy passed this recipe along to me last week :) It's one from Rachel Ray, & I have to be honest... she is one of my least favorite on the Foodnetwork. Her recipes have never really appealed to me, but at last one came my way that sounded REALLY good! Thanks, Tracy!!

"Love Birds"
*I made some changes... as I prefer to roast chicken in the oven (bone-in, skin on) as oppose to using regular chicken breasts. I think the meat is MUCH more flavorful & moist this way. In case you're interested: Here's the original recipe: Rachel Ray's Love Birds - Chicken in Pastry

Here's my version...

1 large split-chicken breast (bone-in, skin on)... I like the ones from Whole Foods. My picture shows 2 breasts, but 1 would be enough.
Salt (I like to use Coarse Kosher Salt) & Pepper
1 sprig fresh rosemary
Extra-virgin olive oil
1 sheet puff pastry
3 (or more) slices of Fontina cheese (I've made this recipe twice... once using Fontina cheese & once using Provolone because it was much cheaper... both were from the Deli)
Fig preserves (found in the same aisle as Jam) *Whatever you can find. I happened to find some at Super Target*
1 egg mixed w/ a splash of water, for egg wash

*Preheat oven to 400
*Reminder: Puff pastry needs to be defrosted right before using. (Take 1 sheet out of freezer & let sit for at least 40 minutes).

-Place chicken breast on a baking sheet lined with Parchment Paper (I always use Parchment Paper, but you could also just spray the baking sheet with Pam.)
-Drizzle some olive oil on the chicken, sprinkle with salt & pepper, & place some rosemary on top. Bake for about 40 minutes.
-Once chicken is cool enough to handle, discard skin... or do what I do & eat all the crispy parts to enjoy the salt & rosemary :) and shred chicken using your fingers.

-Unroll puff pastry sheet onto lightly floured counter & roll out a bit. Cut into 6 equal pieces.

Keep oven at 400...
-On your baking sheet, lined with a new piece of parchment paper, lay the pieces of puff pastry. Place the following in the center of each piece: 1/2 a piece of cheese, some shredded chicken, & a small spoonful of fig preserves. Pinch & seal the dough up & over to seal everything inside (sort of hard to do, so don't worry about it looking perfect). Brush the tops with the egg wash. Sprinkle with a little salt & pepper.