Ingredients
4 boneless skinless chicken breast halves (5 ounces each)1/4 teaspoon salt1/4 teaspoon pepper1 sheet frozen puff pastry, thawed4 slices smoked mozzarella cheese2 medium ripe pears, thinly sliced1 egg, beaten1/2 cup seedless raspberry preserves1 teaspoon cider vinegar
Preparation
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 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.
