These cooked up huge light and fluffy but tasted way too eggy for my taste. Next time I will just use egg whites. I winded up not even filling them and just eating the cream. What a waste.

Reviewed On: Jul. 10, 2007

This was really good and easy to substitute for things you have on hand. I only had 1 croissant package so I split it in half, used only 1 egg and half the meat and cheese and put it in a square baking dish. From reading the other reviews I was afraid of the bottom getting soggy so I baked the bottom layer of croissant while I prepared the egg and peppers and I blotted the red peppers really well. I also used shredded mozzarella (what I had on hand) and put that down first over the bottom layer of the croissant.

Reviewed On: Jul. 10, 2007

This was very tasty and surprisingly easy to make. I used salami instead of prosciutto because that's what I had on hand and it worked well and I added garlic pepper seasoning along with the parmesan cheese. Also, I had no wine so I used chicken broth. I took advice from another poster and covered it with foil for 30 minutes and then took the foil off for 10 or more minutes until my chicken was done. It was moist and cooked to perfection. I cut thin slices from a block of mozzarella and it stayed inside the chicken with no leaking. I absolutely loved this chicken and will definitely make it again!

Reviewed On: Jan. 9, 2007