Chicken with Fig Preserves and Brie

My husband LOVES baked Brie.  Several years ago we went out for dinner and he ordered chicken and Brie wrapped in puff pastry and was sorely disappointed.  Puff pastry was recently on sale and I bought too many packages.  I started thinking about that disappointing dish and how it could be so tasty with a little love so I came up with this.  I served a simple side salad with it and even my daughter had to admit it was good.

Ingredients:

One package of frozen puff pastry with two equal size rectangles, defrosted

6 thin slices of prosciutto

Fig preserves

3 thin sliced chicken cutlets

1 wedge of Brie cheese, sliced
Salt
Pepper
Herbs de Provence (optional but worth it)
1 egg lightly beaten
Olive oil

Pre-heat the oven to 400.  Make sure the puff pasty is well defrosted but covered so it does not dry out. Heat a small amount of olive oil in large sauté pan over medium heat. Season the chicken with salt, pepper and herbs de Provence.  Sauté the chicken for 3 minutes per side or until just cooked through.  Place the first layer of puff pasty on a cutting board and distribute 3 pieces of prosciutto over the pastry being sure to leave about a 1/2 in boarder all around.  Spread 1-2 tbsp of fig preserves over the prosciutto.  Next place the chicken in a layer and then top with Brie cheese slices.  Spread another layer of 1-2 tbsp of fig preserves over the brie and top with 3 more prosciutto slices.  Brush the boarder all the way around with egg wash and then top with the second piece of puff pastry.  Crimp the edges to ensure no leakage.  Brush the top with more egg wash and then us a knife to cut small vents.  Bake for 25 minutes until puffed and golden brown.  Allow to cool for 5-10 minutes and then serve.