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Mediterranean Puff Pastry Chicken
Made this several times and love it. I pre-cook the chicken to prevent the juices going in to the pastry, and as I generally make this to re-heat for lunches I found it works better cutting the chicken up and (after cooking) mixing it in with the other ingredients to put it in the middle of the pastry.
2 users found this review helpful
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Reviewed On:
May 29, 2008
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