Reviewed: Jun. 21, 2007

Very tasty and highly recommended. For two people, I used only one sheet of puff pastry -- rolled it out. Instead of using store-bought pesto, I used a homemade version. I pounded the chicken breast to tenderize it. I also seasoned the chicken with seasoned salt.

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Reviewer:

sashelena

Cooking Level: Intermediate

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Reviewed: Jun. 6, 2007

I only wish I could give this recipe more stars! It is so flavorful and the chicken is moist and delicious. I followed the suggestions of others and used 1/2 of a puff pastry sheet for each chicken breast. I also cut up the chicken breasts first before marinating--this worked really well, made the pastry easy to fold and allowed the chicken to have more flavor from the ingredients. I too want to raid this cook's recipes!

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MESPARROW

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Reviewed: Jun. 4, 2007

This was excellent. Even the kids liked it. I did not marinade it in the egg yolk, didn't have the time, and I am not sure why you would even need too. The chicken was very tender, cooking time was right on. After reading the reviews I chose to cut the puff pastry in half. I then rolled it out with a rolling pin since someone else said it was hard to get the pastry around the chicken. After I rolled it, the pastry fit very well around the chicken and I sealed up the edges with some warm water to make it stick. All the flavors work well together. I will definetly make this again.

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JEN KEALEY

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Reviewed: Jun. 3, 2007

This ia a wonderful recipe, however, I would like to point out that puff pastry and filo are not the same and although either will work, the taste and appearance is different.

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DINGDONGDONE

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Reviewed: May 22, 2007

This chicken dish had very good flavor. I used Classico's sundried tomato pesto & it tasted great. I would highly recommend taking out ONE sheet of phyllo dough at a time. It dries out very quickly. Also, use a cooking spray (like Pam) to lightly coat the sheet of phyllo dough. It keeps it more pliable & sticks together without tearing. It is a lot less fattening than using butter (which by the way, is not in the recipe either, which confuses me - you have to use something to seal the dough with, it tears too easily and doesn't stick on its own).

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Jennifer C.

Living In: Minnetonka, Minnesota, USA

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Reviewed: May 20, 2007

This was sooo good! And super easy to make. I don't like pesto, so I used sun dried tomatoes that come in the oil and chopped those up. The oil that was retained on the tomatoes made up for me not using pesto. I made one breast with half a sheet and one with a whole sheet. It was hard to get the half a sheet around everything, but it turned out better than the one with the whole sheet. There was too much pastry to chicken. I will definitely make it again!

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Nicole M.

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Reviewed: May 16, 2007

Absolutely delicious! I cut the puff pastry in half as well. Came out tasty and gorgeous.

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bunny606

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Reviewed: May 3, 2007

This meal was FABULOUS! I made some small changes-- mostly to portion- I took one good sized boneless breast, cut in in half and then only used one pastry puff sheet cut in half. It came out beautiful looking *wish I took a picture for everyone* and tasted like heaven. The herb feta was perfect and the sun-dried tomatoes really added nice flavor. Whoever invented this meal- I want to raid your recipes!

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