Reviewed: Nov. 16, 2009

Pretty presentation, lacks the all-important flavor component. Overall, easy recipe: straightforward instructions, accurate cooking temp/time, etc. I subbed in some ricotta cheese for the mayo (all mayo would have been...gross, really. especially after the fact...). While it was edible, it really lacked anything that gave it a good taste. More seasoning? Different seasoning? I may play around with again--using ricotta cheese again--needs lots of work before I serve to guests though.

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FNCHEF

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Prior Lake, Minnesota, USA

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Reviewed: Oct. 17, 2009

Pretty good. Enjoyed this meal, but not enough to make again and again.

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SusieQ

Cooking Level: Intermediate

Home Town: Mansfield, Ohio, USA

Living In: Dayton, Ohio, USA

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Reviewed: Oct. 10, 2009

I make a few changes to make this a low fat recipe. I spray Pam between 3 phyllo layers. Then I spread on low fat chive and onion cream cheese. Top with a chicken breast and roll up. Spray tops with more Pam and sprinkle with parm cheese. My husband loves this recipe!

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ladyflower1

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Reviewed: Sep. 1, 2009

I used others suggestions for the sauce and used cream of mushroom soup with cheese. Very good :)

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carollou3

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Reviewed: Aug. 9, 2009

I made these for my husband's birthday dinner tonight and they went over very well. I don't like mayonnaise, so after some thought, I decided to substitute cream cheese instead (it needed to be something with a bit of solidity to be the base for the sauce - more butter wouldn't have worked - and since I wasn't sure how well sour cream would bake I decided to go with cream cheese). I also didn't have any tarragon so I used a mix of marjoram and thyme. I also left out the onions as I didn't have any on hand. After reading a bunch of reviews on how to handle phyllo, I didn't have any trouble at all working with it and actually thought it was fun to use! I had to be super careful not the tear the dough, but mine didn't dry out or anything. I made four chicken packets and used less than half of the butter since it brushed on quite easily (with a narrow end of dought in front of me, I worked horizontally back and forth with the butter). I'm definitely going to try working with stuffed phyllo some more and experiment with the sauces. Thanks for a great recipe!

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Erika

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

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Reviewed: Aug. 7, 2009

I will make these again! I cut chicken into chunks and put them in the fridge with ranch dressing overnight. Mixed with garlic,onions,salt pepper. I used 3 sheets of phyllo dough instead of two. I did use Pam spray and ran out. So I used butter for the rest. I baked on a baking rack and they were not soggy or overly buttery at all. There are really a lot of variations you can do with this. I thought about chopped up ham, and cheddar cheese. Or chopped up chicken, carrots, and a little bit of cheesy roux. Oh the ideas are endless. Thank you for a great recipe :)

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love2cook

Cooking Level: Expert

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Reviewed: Mar. 10, 2009

Very greasy when prepared according to directions. Think maybe using a broiler pan would help put with this? Also found this to be a bit on the sweet side? maybe it was the mayo I used? Would like it a bit better on the savoury side. Easy to prepare though!! Thanks

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bigbossman26

Cooking Level: Expert

Living In: Prince Albert, Saskatchewan, Canada

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Reviewed: Mar. 4, 2009

so delicous. everyone loved it and wanted the recipe.

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ewetherell

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Reviewed: Jan. 3, 2009

This was fabulous. My husband and son thought it tasted excellent also... very gourmet. I made it exactly as the recipe calls for, except used finely chopped cooking onions (what I had on hand)instead of green onions, and added a couple of tablespoons of chopped fresh spinach inside of each packet for color.

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wishiwascookin

Cooking Level: Intermediate

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Reviewed: Dec. 30, 2008

I have made this recipe twice. The first time I followed the recipe exactly as written and while it looked good it still tasted (my husband and I thought ) a little bland and greasy. So the next time I made it I added 3 oz. of softened cream cheese to the mix, added 3 layers of phyllo instead of 2 and baked it on a wire rack on a cookie sheet. Not only did my husband and I like it better but everyone raved on how good it was!! Thanks for the recipe.

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Melanie72

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Reviewed: Dec. 21, 2008

These were really really good. Made with a friend for a small get together. We used pastry dough instead of phyllo dough so the covering was probably much thicker but it was still really good and much easier too!

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num.num.num...food

Cooking Level: Intermediate

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Reviewed: Dec. 13, 2008

Very good. Next time, I think I'll decrease the lemon to 1 Tblsp. Also, I made the chicken packets for dinner and it really does not fill you up. I even had potatoes and asparagus with the meal and I was hungry within 2 hours. I would serve this as a lunch or even make the packets smaller to use as appetizers.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Nov. 12, 2008

This was my first time using phyllo dough. It was pretty easy. I kept the dough under plastic wrap and a damp dishtowel. The only problem I had was that the dough would get soggy and ended up leaking on the pan. I will try it again.

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lizzy2678

Cooking Level: Intermediate

Home Town: Two Harbors, Minnesota, USA

Living In: Augusta, Georgia, USA

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Reviewed: Nov. 11, 2008

This was yummy with some changes. I used feta instead of mozzarella, and mixed it into the sauce instead of on top of the packets. Added more garlic to the sauce, and subbed half of the mayo with plain yogurt. I brushed some garlic butter on the phyllo sheets.

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DetectiveL

Home Town: Toronto, Ontario, Canada

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Reviewed: Oct. 30, 2008

AMAZING!!! Yum Yum! Boy - did I impress my husband with this dinner?!!! I ended up making it with Flounder and it was fabulous! I needed to bake it longer than stated. I used half the amount of mayo mixture and added freshly chopped basil instead of tarragon. I sprayed the Phyllo sheets with PAM instead of butter. When the packets were in the pan, I sprayed them with PAM and sprinkled on some toasted sesame seeds - It was so good! I will be making this again - and I will make it with chicken cutlets as well.

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Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: Sep. 7, 2008

Got rave reviews from this one. Cooked for 40 minutes at 350. Beautiful presentation. Served with fresh asparagus and roasted new potatoes.

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Laura Lou

Cooking Level: Intermediate

Home Town: Tallahassee, Florida, USA

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Reviewed: Aug. 26, 2008

Very good! Had to omit mayo as my guys hates cooked mayo - I used Cream of Celery Soup instead. I also added mushrooms. This was awesome and VERY filling!

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AMBROSIA1968

Cooking Level: Expert

Living In: Elmira, New York, USA

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Reviewed: Aug. 22, 2008

this was very yummy!

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HOTTIE46947

Cooking Level: Intermediate

Home Town: Logansport, Indiana, USA

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Reviewed: Jun. 11, 2008

It was a bit bland so next time we might spice it up a bit and add other ingredients to the chicken!! We used whole wheat phyllo dough and it was really good!

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