Delicious!! As a cautionary tale, however, I should mention some of my failed modification attempts: I cubed the chicken before cooking, hoping that would cut down on the time, but then when I went to wrap up the pastries I couldn't exactly spread the cream cheese on the chicken, so I just put a dollop on each, assuming it would melt and spread out in the oven. It doesn't! So next time I will spread it out on the other side of the puff pastry before I fold it over (I cut the sheets into triangles to make little turnovers). Still tasted fantastic, though. I found baking 30 min at 400 browned them perfectly in my oven. An easy way to make something that seems so fancy! I made a double batch using a "family pack" of chicken breasts, two packages of puff pastry sheets, but just one pkg. of cream cheese, and I put the other 4 pastries (unbaked) in the freezer for another quick meal!

Reviewed On: Sep. 11, 2009

Soo tasty! My husband loves this so much when I make it on Fridays, it almost feels like we're not really giving anything up! (And he is a meat-loving man!)

Reviewed On: Apr. 3, 2009

One of our favorite recipes from this site. I use boneless chicken and quarter it, slicing the onion rings into little half-or quarter-circles to place on top. I've always found the amount of paprika perfect for a wonderfully tasty dish, and we love it over a generous bed of buttery white rice. It takes a while to simmer, but it's completely worth it! It tastes fantastic with the "Simple Brussels Sprouts" from this site, too.

Reviewed On: Apr. 3, 2009