Reviewed: Jul. 22, 2009

Great/pretty easy dish! Made a few changes . . . 1. If your chicken breasts are pretty thick you can cut them in half the long ways. That's what I did so I only had to use "2" actual chicken breasts. 2. Season, season, season the chicken!! 3. Just brown the outside of the chicken - don't cook all the way through otherwise the chicken could dry out when you bake it. 4. I had a hard time spreading the cream cheese with a spoon so I ended up using my fingers - way easier! 5. I did cream cheese then dried parsley then shredded cheese and then chicken. 6. Maybe lightly grease the pan before you add the pastry pockets.

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Jessica

Cooking Level: Intermediate

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Reviewed: May 3, 2009

This was pretty tasty but a little dry and I used extra cheese spread (Boursin). I altered the direction by cutting the chicken breast in chunks and then mixing with the cheese spread. I will make again using the same method but will marinate the chicken first for mor flavor. Thanks for the recipe.

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MATTSBELLY

Cooking Level: Intermediate

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Reviewed: Apr. 16, 2009

Absolutely love it!

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Debbi

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Reviewed: Apr. 14, 2009

This was really delicious! I made my own garlic herb cream cheese instead of using the store-bought stuff. I softened an 8-ounce brick of cream cheese then whipped it with 2 Tbs of milk and added minced garlic, salt and pepper, onion powder, and some dried herbs (parsley, thyme, basil), and some minced fresh rosemary. I cut the chicken into cubes and seasoned it with salt and pepper prior to sauteeing it. This made it easier to eat; we were able to pick them up and eat them, kind of like a Hot Pocket. I'll definitely make these again, but I'll double the amount of cheese in the filling next time, because it wasn't enough as-written.

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Keri

Cooking Level: Intermediate

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Reviewed: Apr. 4, 2009

This was delicious!I used filo dough - as it is much less fattening than puff pastry dough, but still gives the same crusty look. I used 2 sheets of filo for each chicken cutlet to make individual packets. (I sprayed PAM in between the sheets.) I coated the chicken with Ken's lite honey-mustard salad dressing which gave excellent flavor to the chicken. I brushed the top with an egg wash and sprinkled it with sesame seeds - I baked it for about 30 minutes - It was sooo good!

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Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: Jan. 31, 2008

I like the idea of this, but I couldn't find Puff Pastry at the store, and was told by a store emloyee to use phyllo dough instead. Whatever you do, do not use phyllo dough with this recipe!! It isn't anything like puff pastry (I never used phyllo before, I went with the employee's suggestion--my mistake!). I realized that there may be a problem while I was assembling the packets, but it was too late to turn back. I'll try again with the right puff pastry, and will probably give it more stars.

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Cooking Level: Intermediate

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Reviewed: Jan. 13, 2008

Very easy elegant recipe, for my "non-loving herb" teenage I used cream cheese instead of the herb cheese and she loved it. I sliced the breast lengthwise to make sure the full breast cooked in the alotted time and it turned out great, it also made for a little lighter meal. Thanks for the recipe!

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FLBARTS

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Reviewed: Nov. 18, 2007

An easy-to-prepare gourmet entree. I served for a dinner party of 9 and it was a huge success. Everyone loved it. Accompanied chicken with green salad, corn and homemade cranberry sauce. An excellent meal. Will definitely use this recipe again for future entertaining.

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