Reviewed: Nov. 14, 2009

We followed the recipe to a T and it was easy and incredibly tasty! Good one!

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Meg R.

Cooking Level: Expert

Home Town: Binghamton, New York, USA

Living In: Dover, New Hampshire, USA

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Reviewed: Nov. 9, 2009

This dish was a hit! I had friends over for dinner and they loved it! I made this recipe with a few adjustments that were necessary simply due to time and what was available to me. I didn't marinate the chicken, so I minced some garlic and threw it in with the spinach. I used frozen spinach because I already had it. My small grocery store didn't have herbed feta, which worked out because it carried sun dried tomatoes in an herbed olive oil, so I went with that combination. I also used half a sheet of the puff pastry to make it go further, and beat out my chicken breasts in order to fold them over. I put egg wash on the rim of the pastry where the two sides would join and had no problems with leaking. Next time around I think I will throw the tomatoes in a food processor to get them a little smaller, or maybe even turn them into a paste.

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lillsoldat

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Reviewed: Oct. 15, 2009

Ridiculous how wonderful this recipe was. It is a simple meal that makes you look like an executive chef! I simplified it even further by combining the tomatoes, pesto and feta together and applying it all as one. I also have done an Italian version with provolone, pasta sauce and peppers. Thank you for this recipe!

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climbingchiquita

Cooking Level: Intermediate

Home Town: Burlington, Ontario, Canada

Living In: Victoria, British Columbia, Canada

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Reviewed: Oct. 8, 2009

This was a very simple, very satisfying recipe. I also used one sheet for two chicken breasts, as well as skipping the marinade due to the amount of garlic in the pesto. The chicken came out very moist, with a pleasant tang from the feta cheese. I will definitely make this again.

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MissM

Cooking Level: Intermediate

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Reviewed: Aug. 30, 2009

Wow. Great recipe! I did use only one sheet, rolled out, for 2 chicken breasts, used mediterranean herb feta (and used a little more than the recipe called for). Everyone loved it. I did use the leftover ingredients on a pizza crust (with fresh tomatoes) and that was really good too.

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Laura

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Reviewed: Aug. 20, 2009

Made this a couple of times with my boyfriend, and it was okay. The end result wasn't worth the mess I made preparing it - if I were to make it again, I'd probably add more feta.

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jenntropy

Cooking Level: Beginning

Living In: Canyon Country, California, USA

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Reviewed: Aug. 2, 2009

Very easy and tasty. It makes for a nice impression. It was a bit too bland for my hubby and I probably won't make it again. One comment though, on the other reviews. It's somewhat unfair to deduct points on a recipe simply because it is high in calories. I can see doing so for a recipe claiming that it's "low in fat" but this one made no such claims. It was a hit with the family. thank you!

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TIERNEYPHAM1129

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Reviewed: Jul. 25, 2009

Really delish and super easy to make!! Not only easy to make, but it looks fancy and like it takes a lot of work!!

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snannabelle

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Reviewed: Jul. 8, 2009

I made this for my husband last night and he said it was really good. I followed the recipe exactly except used a less puff pastry. The reason I'm giving it 3 stars is because it's too high fat/calories to make often.

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Letis

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Jun. 12, 2009

Excellent flavor. I got four servings out of this by rolling the dough thinner and cutting it in half and using four chicken breast halves. Made very large servings with plenty of pastry. Next time I will slice or dice my chicken first.

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Cat

Cooking Level: Intermediate

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Reviewed: Jun. 9, 2009

VERY VERY VERY tasty. I do not think I would make again though. WAY too greasy and WAY too much fat and calories. I have a recipe for a whole wheat pie dough that I think I will use next time.

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wholewheatbaker

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Reviewed: May 28, 2009

Rich and delicious! Easy to prepare and very attractive. I wanted to try something new and different. This dish will be added to my regular menu.

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Mary Anne

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Reviewed: Apr. 26, 2009

kind of strong tasting, but yummy. definitely roll the puff pastry thinner, or it's alot of dough.

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Camerakidzmel

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Roanoke, Virginia, USA

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Reviewed: Apr. 18, 2009

4 1/2 because my husband loved it, but I just thought it was fine. So high in calories, though! I used canned chicken, and I actually think that might have worked better than whole chicken breast.

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marmea

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Reviewed: Mar. 17, 2009

Great recipe! I always do the recipe as written before making alterations. The first time through was good, but a bit bulky for "one" serving. The second time through, I used "thin sliced" chicken breasts instead of whole ones, used more spinach, rolled the puff-pastry out thinner to cover more room, and made it a slightly 'wider' dish than described in the recipe. I cooked it the same, and cut each in half to serve. The result was 4 portions instead of 2, with a little less chicken and a little more spinach.

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G. Hysell

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Reviewed: Mar. 4, 2009

The recipe is awesome. I used one puff pastry sheet cut in half as some of the other reviewers recommended but followed the recipe besides that. The flavors worked great together.

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christy

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Reviewed: Feb. 28, 2009

I didn't marinade, didn't have the time. It came out great! I forgot the pesto to, I was in a hurry, made this so quickly it was nice and easy. Used only 1 chicken breast, cut it in half so it was thinner, then again the other way so i had 4 smaller pieces. I made 4 smaller sized puffs. Served with steamed veggies. yummy, will make again.

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CaliforniaBaker

Cooking Level: Intermediate

Home Town: South Wales, New York, USA

Living In: San Diego, California, USA

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Reviewed: Feb. 21, 2009

disappointing for as much work as it required

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Callie

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Reviewed: Feb. 16, 2009

My husband really loved this. I thought it was a little tangy for my taste, I would probably leave out the sun-dried tomatoes personally, but our guests all raved. I used a half sheet of dough for each one, and they still turned out HUGE.

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monicad221

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Reviewed: Jan. 21, 2009

Very good. I used a 10 minute marinade instead of the egg and garlic just to save time. It was Mrs. Dash zesty garlic and herb marinade. I think artichoke hearts would be good in this as well. I really enjoyed this dish. =)

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