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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melinda

Home Town: Mobile, Alabama, USA

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Reviewed: Nov. 26, 2007

*burp!*

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luyza

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Reviewed: Nov. 18, 2007

Very good. I did add kalamata olives and extra pesto. I would have given it 5 stars but my husband gave it a 4. I also only used half a sheet of puff pastry per chicken breast. Very pretty, I will make this when I have a dinner party...it is impressive looking :)

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TML0701

Cooking Level: Expert

Living In: Rochester, New York, USA

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Reviewed: Nov. 16, 2007

This was tasty, but the pastry was difficult to work with.

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Christina

Cooking Level: Intermediate

Home Town: Kingsville, Texas, USA

Living In: Denton, Texas, USA

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Reviewed: Nov. 9, 2007

I made this recipe last week and it was fabulous! I was wondering though, does anyone have an opinion as to whether or not this recipe could be assembled a day in advance? Thanks.

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ldygodiva627

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Reviewed: Nov. 8, 2007

YUMMY YUMMY YUMMY! I cut my chicken into bite size pieces instead of cooking them whole, and I like my food to burst with flavor so I upped the pesto sauce to about 3 or 4 Tbsp. and the feta to about 3/4 cup. SOOOO GOOD! 5 stars no less.

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PaulaM

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Reviewed: Nov. 6, 2007

i could hardly get past the smell of this, let alone eat it. my husband is in the army, and will eat ANYTHING, but could not stomach this...

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Jess

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

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Reviewed: Nov. 6, 2007

This recipe was excellent and got rave reviews from all who tasted it. The only thing I did different was, I didn't marinate the chicken. The chicken breasts I get are very large and I was afraid they might not cook through without burning the puff pastry. So, I cubed the chicken and cooked it off with a little salt and pepper first. The chicken was a little dry, so next time I might pound out pieces of the chicken instead.

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Janice

Cooking Level: Intermediate

Home Town: Rifle, Colorado, USA

Living In: Littleton, Colorado, USA

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Reviewed: Nov. 6, 2007

This recipe sounded good and my husband and I love Mediterranean food. I was surprised by just how good this was. Great flavor. We were suppose to take this to Dinner with friends but ended up eating most of it and had to make something else.

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Randi

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Reviewed: Oct. 21, 2007

Wow, I made this for dinner tonight and it came out perfect It's true as others said, you only need half the pastry the recipe calls for ... and I chose not to soak the chicken in garlic and egg (which really didn't matter) instead I mashed some crushed garlic into the Feta cheese, pounded the chicken breast flat covered the chicken with the cheese and then rolled it together and placed it on top of the spinach, then topped it with the basil pesto and dried tomatoes - the chicken came out tender and it was absolutely delicious! My husband just loved it!

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Judy K.

Cooking Level: Intermediate

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Reviewed: Oct. 14, 2007

Very good, pretty simple. I chopped the chicken up before marinating so it would be easy to dig into once it cooked. I added some kalamata olives for fun. One pastry easily serves 2 people. Its a LOT of food.

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LINDAANA

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Reviewed: Oct. 13, 2007

my family and i didnt care for this recipe - just didnt hit the spot i guess. i do have to say that the ingredients blended well together and although i think it's a very good recipe, it just didnt work with us. but thanks for the opportunity to try it!

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zacody2

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Reviewed: Oct. 12, 2007

This was sooo good. Even my picky kids loved it. My only problem with it was that I kept going back and picking at the leftovers until I was miserable. I didn't follow the recipe exactly due to lack of on-hand ingredients. I marinated the chicken for several hours in a bottled garlic/herb marinade, so I didn't use egg. I didn't have any sun dried tomatoes so I used a can of diced tomatoes (drained) for tomato flavor. I will definitely make this again.

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Pattie

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Reviewed: Oct. 1, 2007

Delicious... extremly flavorful. I used half the puff pastry as suggested and still had some trouble finishing my plate... That's still a lot of puff pastry!! Maybe next time I'll use some brick pastry instead.

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EMMANUELLE

Cooking Level: Intermediate

Home Town: Paris, Île-De-France, France

Living In: Les Ulis, Île-De-France, France

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Reviewed: Sep. 24, 2007

Restaurant quality! I used 1/2 sheet of puff pastry rolled out a little to make getting the pastry around the chicken a little easier. I used some 'mediterranean pesto' (seemed like olive tapanade) instead of the pesto and sundried tomatoes, I used fresh spinach and herbed feta cheese. YUM! The cooking time for mine was a little longer because my chicken hadn't thawed all the way when I wrapped them. I think this dish is very versatile and I plan to use it a lot with all kinds of different things with the chicken! (I also didn't marinate ahead of time and the chicken was still great- and the leftovers warmed up for a delicious lunch today!) Thanks for a keeper!!

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COURTNEYGRIFF

Cooking Level: Expert

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Reviewed: Sep. 2, 2007

This was good but if I were to make it again, I would absolutely do as other reviewers suggested and cut the pastry in half. I used a whole sheet and it was way too much. I believe that by using a half of a sheet of pastry that the dish would have been more flavorful.

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Casstasstrophe

Cooking Level: Expert

Home Town: Des Moines, Iowa, USA

Living In: Washington, D.C., USA

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Reviewed: Aug. 27, 2007

I loved the flavor combinations, but next time I will switch out the feta for some goat cheese so that way it is a little more creamy and stands up to the other strong flavors.

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Dinkydo

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Aug. 10, 2007

I followed the recipe exactly as written, and it came out fabulous. What's more, is it wasn't even very difficult! I highly recommend this one. Thank you so much for sharing!

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LauraKKH

Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA

Living In: White Stone, Virginia, USA

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Reviewed: Jul. 23, 2007

Yummie!! This was great! I followed the recipe to a T, except I did use one pastry puff and cut it in half. And it was great! Came out perfect and I am new at cooking. Very easy too. Will definitely make again!! For guests next time. Thanks for the recipe!!

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Yummie

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Reviewed: Jun. 23, 2007

Loved this recipe and so did my husband. It was a little annoying trying to wrap the pastry around the ingredients. It looked like a giant ravioli before baking it in the oven. Well worth the difficulty of stuffing all of the ingredients inside.

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sserra

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Mediterranean Puff Pastry Chicken

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