Reviewed: May 23, 2012

Believe the hype, this is 5 stars! I used 4 thin sliced chicken breasts and 2 puff pastry sheets cut vertically. I pressed the sheets out a little bit to make it easier to seal. I sealed them into a square shape and pressed the edged with a fork. This made 4 square pockets. I used plain feta and it tasted great without any added italian spices. I did marinate the chicken, but I used 1 TBS of chopped garlic...and felt that was plenty! I put 1 heaping teaspoon of basil pesto on each piece of chicken. It was done at 35 mins, but felt I could have taken it out a little sooner. Check the internal temperature at about 30 mins. The moistness was awesome...so I think it was worth marinating.

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Reviewer:

imsomr

Cooking Level: Intermediate

Reviewed: Apr. 14, 2012

Sun-dried tomatoes overpowered the other flavors, could be because I used some in oil instead of actually dry. Also my puff pastry sheets were too small when I cut it so I had to roll them out some. And when I cooked them, there was a lot of liquid in the pan so the bottoms were kinda soggy/slimy. Next time I double the feta, halve the SDT and put the whole thing on a rack to keep it out of the liquid. And may use full sheets instead of half sheets.

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Reviewer:

Hank

Reviewed: Mar. 14, 2012

These puffs were really flavorful. I followed the recipe almost exactly, except that I made smaller, hand-size puffs, and wound up dicing the chicken before hand. I used frozen (thawed..really) spinach, but make sure that you squeeze as much liquid out as possible otherwise it makes the bottom of the puffs a bit ooey-gooey. Also, next time I would salt and pepper the chicken because it was a little bland if you got a bite of it by itself. I also sauteed some onions and added them to the pile. Super yummy! I will definitely make them again.

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Reviewer:

ShaunaD

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Reviewed: Feb. 9, 2012

I followed the recipe exactly and it was wonderful. The chicken was incredibly tender! The only trouble I had was with the puff pastry but I suspect it was my inexperience with the pastry rather than the recipe. Next time I might add more spinach and some garlic before baking and do a little less pesto, just to adjust to my family's taste. Not our new favorite but I will definitely make this again. Thanks for sharing!

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Reviewer:

SeaJenemone

Reviewed: Jan. 5, 2012

WOW!!!! Very easy and looks like it took all day. used chicken cutlets cut in pieces to make wrapping easier.

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Reviewer:

ellenb

Reviewed: Jan. 1, 2012

Shared this recipe with colleagues as it was so delicious and easy. Perfect for guests, just serve with a salad.

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Reviewer:

macej

Reviewed: Dec. 18, 2011

This recipe Rocked! Taste was wonderful. Didn't change a thing.

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Reviewer:

coldbluegrace

Cooking Level: Expert

Reviewed: Nov. 7, 2011

This was an extremely easy recipe to follow, and the pasty came out amazing. I did follow the suggestion of others and cut the pastry in 1/2. I also added some salt and pepper to the chicken before I put it in the pasty (just to make sure it didn't come out too bland). This is definitely a recipe that I will make again.

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Reviewer:

sleepy1783

Cooking Level: Intermediate

Reviewed: Oct. 31, 2011

everyone loved this one. extremely filling.

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Reviewer:

MadSquabbles

Reviewed: Oct. 27, 2011

I tried this recipe out on my boyfriend who recently started eating meat again. He loved it. The flavors were great too. I did roll the pastry sheets out a bit to be sure that everything fit inside. I also used thin cut chicken breasts but probably would have been fine with regular ones. This is a great recipe that I will definitely make again!

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