Reviewed: Mar. 30, 2008

This recipe earned it's five stars! We loved its unique and delicious flavors. I would rank this as one of the best on the site.

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Kelly

Cooking Level: Intermediate

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Reviewed: Mar. 8, 2008

This is worth making its now our fav...

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kathie.evans1

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Reviewed: Feb. 26, 2008

I cut up the chicken as well, and didn't use the egg or marinate them. It's good, but the flavor is predictable and boring.

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aspenhall

Cooking Level: Expert

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Reviewed: Feb. 25, 2008

I just want to start out saying that I am not a cook/chef/ have no cooking skills at all! I wanted to do something special for my girlfriend and I figured that cooking her dinner would show her how much I care for her. Dude, this recipe kicks tail! She raved about my cooking. Seriously it was easy to make, tasted great, and scored me some great points with my lady. Thanks for the easy to make, great tasting chicken dinner!

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BIKE_JUNKY

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Reviewed: Feb. 15, 2008

We had this last night, and it was great. I only marinated for about 1/2 hour, and I cut up the chicken into small pieces. I used full pastry sheets, folding the corners in onto each other, and baked with the folded side on the bottom - no sealing required. I used two medium chicken breast halves, and had leftover filling, and these things still came out huge. I could have fed two extra people. I'll definitely be making this again. Thanks!

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Mrs F

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Reviewed: Feb. 14, 2008

I made this for my girlfriend, and she showed me how much she liked it ;-) ...so 5 stars.

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ThickMember

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Reviewed: Feb. 9, 2008

This was so easy and delicious. Made it for a girlfriend and she loved it!! Will definitely be making it again and again.

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NEKAYAH

Cooking Level: Intermediate

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Reviewed: Jan. 31, 2008

This is delicious. I used sundried tomato pesto instead of sundried tomatoes along with the basil pesto and the result was wonderful. I made it again with pre-made pie crust and that turned out good as well.

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Christine

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Reviewed: Jan. 27, 2008

This is the first recipe I have rated or reviewed and I felt compelled to do so because this recipe is so incredible! Our company said that it was better than an expensive restaurant. Like others I rolled out the dough and was able to wrap two breasts per sheet. I brushed them with an egg wash, and instead of cutting them to test doneness, I used a meat thermometer. If you're serving this for company, go easy on the hor d'oeuvres because it packs quite a punch!

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lauriek

Cooking Level: Intermediate

Home Town: Northampton, Massachusetts, USA

Living In: Somerset, New Jersey, USA

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Reviewed: Jan. 25, 2008

Delicious! It looked like something out of a French retaurant. I cut the pastry in half as others recommended and since I didn't have any spinach or tomatoes on hand I added onions to the feta and pesto. Sooo good!

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Mango

Cooking Level: Expert

Living In: Mclean, Virginia, USA

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Reviewed: Jan. 16, 2008

Just great, we really enjoyed this, I changed marination to using pesto & garlic only, cutting chicken breast in half to make thiner, overnight in a ziplock bag, everything the same except i dont measure so i added a little more of each, very moist and Delicious. I'll make it again for a Birthday dinner in a few days.

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Alicia- Key West

Cooking Level: Intermediate

Home Town: Key West, Florida, USA

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Reviewed: Jan. 10, 2008

this is delicious! here are my changes to suit me - bitesized precooked marinated chicken. I used one half the sheet of puff pastry per serving. used far less garlic & pesto, also used plain canned chopped tomatoes, very well-drained. as for the cheese, I recently made Stuffed Mushrooms III recipe from this site, submitted by LisaB and the leftover cheese mixture from it, I used with this recipe. BOY, it turned out great! this recipe is a keeper! Thanks, Rose :)

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Nancy D

Cooking Level: Intermediate

Living In: Stanford, Kentucky, USA

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Reviewed: Jan. 9, 2008

This is a really good recipe- definitely one you'll make again. It' simple- basically "assembly" not a lot of cooking involved but it's pretty and has a nice flavor.

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LIBBYLANE

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Reviewed: Jan. 5, 2008

This dinner had my hubby raving! He's telling everyone that will listen about this recipe. He NEVER does this. Like others I wish I could give this more stars. To make sure the breasts cooked completely through I pounded them smaller. I did use a whole sheet of pastry and that truthfully made the dish even better to me. Never having used puff pastry before, my first one broke completely apart on the seams (felt like a big dummy), but my second one I ran a rolling pin over the seams until they meshed completely and the result was simply gorgeous. Thank you and thank you again for a wonderful recipe that will be used time and again!!

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DOOBIEBEAR11

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Reviewed: Jan. 3, 2008

I tried this for dear friends for New Years Eve and we all ended the year with something really special. So moist and flavorful. Can't wait to do again. Impressive presentation, too!

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ANNMARY

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Reviewed: Dec. 31, 2007

absolutely delicious! Used "eat well, stay healthly precooked chicken", infused the sundried tomatoes with olive oil, put extra feta, and brushed the closed pastry with egg yolk. Doesn't get any simplier.

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The Messy Cook

Cooking Level: Expert

Home Town: Aberdeen, Maryland, USA

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Reviewed: Dec. 22, 2007

Wow! but with a few changes. Rather than using the chiken as an entire breast, cut it into small pieces. Rather than layering the ingredients, mix them all together and place in the pastry. We also used half the dough by rolling it out. An impressive delicous meal.

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Sonnie

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Reviewed: Dec. 19, 2007

This was excellent! The only addition I made was to add toasted pinenuts. I also cut the chicken into strips. Will absolutely make this again.

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Cynthia

Cooking Level: Expert

Home Town: Mobile, Alabama, USA

Living In: Shanghai, Shanghai (Municipality) , China

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Reviewed: Dec. 3, 2007

This was great. I used pre-cooked roasted chicken strips since that's what I had on hand, and used tomato basil feta omitting the sun dried tomatoes. I also used only one pastry sheet as other reviewers suggested. This would good with virtually any filling, but I loved the feta and spinach!

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