Heat the oil in a nonstick skillet over medium-high heat. Season the chicken with salt, pepper and rosemary. Lightly brown the chicken on both sides, 5 minutes total. Remove from heat.
Cut pastry into 4 pieces. Place a piece of cheese on each pastry square and top with spoonfuls of fig preserves and the chicken pieces, if desired. Pinch and seal the dough up and over the meat and cheese.
For egg wash, beat egg with 1 tablespoon water. Seal pastry with egg wash, flip the pastry packets over and brush the tops with remaining egg wash.
Bake 15-18 minutes, until golden.