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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Kristin

Cooking Level: Intermediate

Home Town: Artesia, New Mexico, USA

Living In: San Antonio, Texas, USA

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Reviewed: Jan. 20, 2009

absolutely yummy, didn't change a thing!!!

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drcook

Cooking Level: Expert

Home Town: Harare, Harare, Zimbabwe

Living In: Dallas, Texas, USA

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Reviewed: Jan. 14, 2009

Very garlicky! I doubled the recipe so we could have leftovers. I also rolled my puff pastry out to stretch it a bit so I could use a 1/2 sheet per chicken breast. The chicken breast was not totally covered by the pastry, but it was still very good, plus it cut down the calories per serving by only using a 1/2 sheet per chicken piece. A whole sheet per chicken breast would be way too much.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 3, 2009

Very nice! I used frozen chopped spinach. I layered the spinach, sliced chicken breast, minced garlic, pesto, sun-dried tomatoes and crumbled feta. And I only used a half puff pastry sheet per serving. Turned out perfectly. Thanks for a great recipe!

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FILOMALI

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Reviewed: Nov. 26, 2008

This got rave reviews from family. Will make again for a dinner party. Recomend finding the freshest pesto and adding a little extra feta.

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MARNZ01

Cooking Level: Intermediate

Home Town: Trenton, Ontario, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Nov. 21, 2008

Delightful! The only bad thing -- all the calories! There were about 1000 calories just in the pastry alone! After knowing that, I halved mine with my husband, who also thought this was a huge hit! My entire family *loved* it!

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Heather

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Reviewed: Nov. 17, 2008

My boyfriend goes to school out of town and ever since I made him this recipe he insists I bake it for him each time I visit! I've even prepared it a few different ways that have gotten rave reviews as well (just to keep it interesting!) Instead of leaving the chicken breasts in halves I've dice it so it's easier to eat when served. I also use cheddar/mozerella cheese blend instead of the feta simply based on preference. (I think any cheese would work!) Adding bacon and/or mushrooms is also an easy way to change it up!

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AshleyRose

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Reviewed: Oct. 25, 2008

This is an awesome recipe...so easy and so flavourful! I used regular feta, as I did not have any herbed feta around. I did, however, think that the 3 tablespoons of garlic was perhaps a typo and used 3 teaspoons instead (I can't imagine the overpowering flavour of 3 TBS...ack). The result was out of this world. I will definitely make this next time company comes around.

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Vtek

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Toronto, Ontario, Canada

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Reviewed: Aug. 25, 2008

This was alright, but very greasy. If you make it, you should put something on the side to counteract the greasiness.

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SunnyDays

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Jul. 28, 2008

This was delicious. Great flavors...but maybe a bit strong on the garlic for my taste...and I love garlic. Next time I will use less. Great recipe though!

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mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

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Reviewed: Jul. 11, 2008

Delicious!

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wmjspit96

Cooking Level: Intermediate

Living In: Asheville, North Carolina, USA

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Reviewed: Jul. 7, 2008

My puff pastry turned out extremely soggy from the chicken juices... it was inedible.

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MJ

Cooking Level: Intermediate

Home Town: Pocatello, Idaho, USA

Living In: Gardnerville, Nevada, USA

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Reviewed: Jul. 3, 2008

After reading a couple reviews I used one box (which has two squares) of puff pastry for 4 chicken breasts. I rolled them out very thin. I didn't do the second layer of spinach cause I felt it was getting very fat and I wouldn't be able to wrap it properly. I like the combination of flavors the sun driedk, the pesto, the feta, the spinach. It was ok....I will make again, but with modifications. Next time I'd probably cut the chicken thinner and maybe smaller chunks, as well maybe I would marinate the chicken in the pesto so the chicken itself isn't as white and bland. Or maybe even try a mixing small pieces of chicken with the feta and tomatos before putting in the pastry... AS WELL: in reply to some other people's reviews, the receipe calls for puff pastry not phylo dough...

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Sashi

Living In: Montreal, Quebec, Canada

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Reviewed: Jun. 29, 2008

This was simply delicious. I made it for a pot luck dinner with friends and everyone was amazed. Thanks for posting.

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coastie

Cooking Level: Beginning

Home Town: Asheville, North Carolina, USA

Living In: Mills River, North Carolina, USA

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Reviewed: May 29, 2008

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.

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