Reviewed: Feb. 24, 2009

These are very yummy. I used croissant rolls because I was too lazy to look for puff pastry.

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AdorzFood

Home Town: Queens, New York, USA

Living In: New York, New York, USA

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Reviewed: Feb. 24, 2009

This was a good dish. Next time I will use the pasrty sheets istead of the shells as mine didnt turn out looking all that pretty. Will make again. I cut the breast in half for smaller portions, took longer to cook than stated.

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gbpackfanan

Cooking Level: Intermediate

Living In: Savannah, Georgia, USA

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Reviewed: Feb. 24, 2009

This was delicious. I cooked the chicken in bite size pieces. I used garlic and herb spreadable cheese, as I had no cream cheese. I added fresh spinach. Thirds were asked for! We made some in appetizer sizes and they were great, too! My 6 year old had fun making them with me.

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EEMom

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Reviewed: Feb. 24, 2009

Everybody loved this. I didn't have chicken so I used tenderised steak. It was a huge success, served with mixed salad and fried Shitaki mushrooms.

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Louise Haltmann

Cooking Level: Intermediate

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Reviewed: Feb. 22, 2009

Cut chicken in one inch squares, brown and cook through first then proceed with recipe. Very good. Cook pastry until completely done. Everyone's oven is different. Beverly Jane

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Beverly Jane

Cooking Level: Expert

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Reviewed: Feb. 21, 2009

My wife and I really enjoyed this recipe. I used smaller pieces of chicken and instead of using an 8 oz pkg of cream cheese with chives, I bought a 3 oz plain cream cheese, softened it, and mixed in my own chives & onions. Came out pretty good but I probably could have flattened out the pastry even more. I think I will add a clove of garlic when cooking the chicken the next time, just for some additional flavor. All in all it's a very good recipe. I served it with peas & onions on the side. I had left over puff pastry so I cut up some red pepper and onions, wrapped that in the left over pastry and stuck that in the oven with the chicken. That was excellent too!

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Mark R.

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Reviewed: Feb. 21, 2009

This recipe is great! Especially made in smaller bites to set before hungry teens for a late evening nutritious snack! I also cooked the chicken before making and shredded it into smaller bite size pieces. It has some room for flavor variations that was suggested by my dau. Next time she wants me to add some cheddar cheese and experiment with some spices such as garlic.

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Gayle

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Reviewed: Feb. 18, 2009

So I seasoned my chicken in garlic powder and salt and added the mushrooms like someone else suggested. Then, after rolling out the puffs I spread the cream cheese on there and added the mixture. It came out delicious, but I do have to say that it did not stay pinched together. But, definitely was good!

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N H Davis

Cooking Level: Expert

Home Town: Berea, Ohio, USA

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Reviewed: Feb. 18, 2009

I agree with the comments that this is not a flavorful dish. If you like "blue hair food" this is it. Put some garlic and spices into this. Kick it up. As Emeril says "bam".

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Stephen

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Burien, Washington, USA

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Reviewed: Feb. 18, 2009

Made this for my husband as a surprise. I used others' suggestions of cutting up the chicken, and I made sure they were cooked mostly through before the baking began. I also added some spinach. We LOVED this - hubby wanted THIRDS!

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Sarah S.

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Reviewed: Feb. 18, 2009

This is a great base recipe that can be made into whatever variation you mind can conjure. Mine involved using Buttermilk Bisquits and rolling them out individually into a very thin sheet, placing the ingredients into the middle and folding up with a slight twist ( think of an onion ). Then I used the garlic butter recipe found on this site ( fresh garlic and Parmesan cheese, Italian seasoning, etc ) and spread it over the very tops and then baked. The garlic butter really gave the recipe a nice added flavor and was an even bigger hit with the family than the basic recipe. If you precook your ingredients for the filling, the cooking time is measured only by the cooking of the biscuits. Very easy meal to prepare, and tasty as leftovers ( make sure you get 2 packages of biscuits! )

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redfury111

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Reviewed: Feb. 18, 2009

I've made a version of this for many years. What I do is cook the chicken all the way thru and the chop it up. You can chop it as fine as you like and then mix it with softened cream cheese. You can use either the kind with the chives or plain and the add your own minced onion to taste. Also I have used Pillsbury crescent rolls instead of the puff pastry.Just pinch the 2 triangles into 1 square and then place the filling in the center. Bring all 4 corners together to form a pouch like package. Just make sure you pinch the corners together so the filling doesn't leak out. Since the chicken is already cooked you just need to bake until golden brown. This is a great way to use leftover chicken or turkey. They are great with chicken or turkey gravy on the side!

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BGWangel

Cooking Level: Expert

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Reviewed: Feb. 18, 2009

We love these! I prefer to dice my chicken breasts and we like blue cheese instead of cream. If I have it I like to add a slice of deli ham.

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Kalex

Cooking Level: Intermediate

Home Town: Lake Oswego, Oregon, USA

Living In: Portland, Oregon, USA

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Reviewed: Feb. 18, 2009

I make this recipe with crescent rolls (keep the rolls in them in rectangles, fill with cream cheese mixture and then fold them up and pinch the rolls together). I also brush the tops with egg whites and sprinkle breadcrumbs on top for that little extra crunch. :) Yummy!

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Paula Wong

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Reviewed: Feb. 18, 2009

I've made something very similar to this for many years. I use defrosted puff pastry sheets, rolled to 12x14 and then cut into 7x6 rectangles. I place the UNCOOKED chicken (fold the lower tip on itself to make a uniform thickness) and herb cream cheese on the pastry and then fold it into little packages. Overlap the edges and seal with egg wash. Coat the outside with egg wash for a nice shine. Place on baking sheet with folded edges down. Bake at 400 for 30 minutes. The pastry is beautifully browned and the chicken is nicely cooked.

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Kathy

Cooking Level: Intermediate

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Reviewed: Feb. 18, 2009

In order to cook the chicken thoroughly, in the time allowed on the recipe, the breasts must be pounded thinly or use chicken cutlets or tenders. This is an ok dish. Fine for a luncheon with the "girls."

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mermaid

Cooking Level: Professional

Home Town: Coupeville, Washington, USA

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Reviewed: Feb. 18, 2009

try this...cube and cook your chicken and then fold into a mixture of cream cheese, green onions, mushrooms...a little sour cream...crushed pecans opt. and spoon into a spread out refrigerator cresent and roll up and bake for 20 mins on 350. Then spoon some cream of chicken soup diluted with milk over them as you eat them like gravy. My family loves these!

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Julie

Cooking Level: Intermediate

Home Town: Broken Arrow, Oklahoma, USA

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Reviewed: Feb. 18, 2009

We thought this was just okay. It looked great and the chicken was juicy and tender, but it lacked flavour, even though I dredged the chicken in seasoned flour before browning, and added Dijon mustard and fresh parsley to the herbed cheese. It definitely needed the lemon sauce I served on the side for a flavour boost.

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sadie

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Reviewed: Feb. 18, 2009

I have been making this for years with a slight difference. I use crescent rolls and pinch two of the triangles together. I place the chicken filling in the middle and then seal it up like a pocket. For appetizers I just use one triangle and it makes a two bite size. I brush the tops with melted butter and sprinke seasoned italian bread crumbs and parmesan on top! Yummy!

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nancyb

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Reviewed: Jan. 15, 2009

Could have had more flavor. I'm going to try adding fresh chopped green onions.

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GIRL4CHUCKIE

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Nancy's Chicken in Puff Pastry

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