Reviewed: Jan. 8, 2009

Impressive dish to make for company. It was a rich dish. I am thinking next time I make it I will add a little less cream cheese. Don't make the mistake of cooking it with a cover on, as my husband did because that pan turned out a little pale and soggy. The ones without the lid looked nice.

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HOLLYBELL

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Reviewed: Sep. 22, 2008

This was a good recipe that got me thinking so I ended up making a bunch of changes to this recipe. I fried the chicken in some olive oil with spices. Then I added another 4oz of cream cheese and mixed thawed frozen spinach into it. I put the spinach and chicken onto the pastry shell and rolled it. WARNING: It does take longer to cook than the recipe calls for.

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COACHINGVOLLEYBALL

Cooking Level: Intermediate

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Reviewed: Sep. 19, 2008

Oh my! Is this ever good. Will be making again. My husband LOVED it. Nothing to change here.

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LpgFamily5

Cooking Level: Intermediate

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Reviewed: Aug. 13, 2008

Very good.

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Barb

Cooking Level: Intermediate

Home Town: River Falls, Wisconsin, USA

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Reviewed: Mar. 31, 2008

Added shredded gouda on top of cream cheese. So good! Baked 30 Min. at 375.

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Holly

Cooking Level: Expert

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Reviewed: Feb. 19, 2008

This was great. I actually marinated my chicken breast the day ahead I also cut into bite size peices . I added shredded gouda to the cream cheese and chives. VERY tasty. My only porblem was with the bottom of the puff pastry getting a little soggy, still very good ! Like others suggested I cooked longer then specified.

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t_jones

Cooking Level: Intermediate

Home Town: Del Mar, California, USA

Living In: San Diego, California, USA

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Reviewed: Nov. 19, 2007

The children and I thought this was delicious. However, my husband peeled off the puff pastry and picked at the chicken. I gave the recipe 4 stars because it is good. However, because of the extra work involved with the puff pastry, will probably save it for impressing company.

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jefmel

Cooking Level: Expert

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Reviewed: Aug. 12, 2007

Easy. However, I cooked the chicken completely before "stuffing the pastry" and the pastry is what needed the extra cooking time, no less than 15 minutes, but probably more. I added mushrooms, Yummy! Overall good, not quite a 5, but very good!

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JDSMOM1

Cooking Level: Intermediate

Living In: Columbus, Michigan, USA

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Reviewed: Jul. 3, 2007

Based on previous reviews, I baked longer (30 min)- at a lower temp (375) and it was excellent.

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KCSHAE02

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Reviewed: May 23, 2007

My husband and I really enjoyed this dish. I served it with Mushroom Rice from this site. I saved a little extra shallots, minced garlic and mushrooms from that recipe for the chicken. I cooked the garlic an shallots briefly and then added the chicken on top. Just as the chicken was finishing, I threw in the mushrooms. I used the mushrooms to make a bed for the chicken on the puff pastry and then added cream cheese with fine herbs. FANTASTIC MEAN! Thanks for sharing.

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Leslie

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Reviewed: Feb. 18, 2007

This dish sounded like a nice recipe for a quiet, romantic dinner. Unfortunately, 12-15 minutes isn't even close to long enough to cook the chicken breasts. Even after browning, when they're wrapped in the pastry they take a good 40 minutes to cook through. Everything else was cold by the time they were done - not to mention they were somewhat flavorless. A let down.

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W. Adkisson

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Reviewed: Oct. 10, 2006

Stuffed chicken with spinich and cream cheese mixture. My family just loved it. Will make this again. Thank you.

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OSU BEAVER

Cooking Level: Intermediate

Living In: Soldotna, Alaska, USA

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Reviewed: Aug. 4, 2006

I followed the recipe except I cut the chicken in smaller pieces and the puff pastry in smaller squares. Then I brought the corners together and pinched the sides together. I told my chidren we were having "chicken donuts" for diner and they loved them LOL!!

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HAPPYGIORGI

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Reviewed: Apr. 17, 2006

This was very good. I used a plain cream cheese and mixed it with fresh chopped chives and 2 cloves of garlic. An easy, tasty and impressive looking meal.

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