Chicken in Pastry

INGREDIENTS
2    tablespoons olive oil
4    pieces of skinless, boneless chicken, 4 ounces each
1    recipe pie pastry or
1    sheet 11 by 17 puff pastry
½   cup fruit preserves (fig, plum, apricot, peach, etc.)
4    slices mozzarella cheese, 3 inch rounds, or equivalent
1    tablespoon dried rosemary or tarragon

METHOD

Line a baking sheet with parchment paper and preheat the oven to 350 F

In a medium skillet, heat the olive oil over medium-high heat and brown the chicken pieces on all sides, turning often, about 6 to 7 minutes. Set aside. If using pastry, cut into four portions and use one at a time, leaving the rest in the refrigerator. Roll out on a floured board into an 8 inch circle. If using the puff pastry, cut it into 4 equal portions.

In the middle of the pastry, place 1 tablespoon of the preserves and cover with the mozzarella slice. Place one of the chicken pieces on top of the cheese. Dust with the rosemary or tarragon and fold up the corners/sides of the pastry and seal them tightly over the chicken. Place each tuck-side down on the prepared baking sheet. Rub the tops with a little olive oil and bake for about 12 to 15 minutes until they turn a golden brown. Remove from the oven, place onto serving dishes and serve.