Reviewed: May 8, 2012

I found this recipe to be very difficult and time consuming because of the phylo dough....the taste was pretty good though just not sure I will ever make it again

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Reviewer:

newwife2012

Home Town: Murfreesboro, Tennessee, USA

Living In: Nashville, Tennessee, USA

Reviewed: Jan. 10, 2012

I made this exactly as listed and there was something weird about the taste. I felt it needed 3 sheets of filo. Cooked for 25 mins. A little too messy for me.

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Reviewer:

imsomr

Cooking Level: Intermediate

Reviewed: Dec. 20, 2011

I'm sorry, I love Phyllo recipes, but this one did not do it for me. Turned out soggy and filling was a little bland. Maybe I'll try again, and marinate the chicken first and substituting something for the mayo, as I think once cooked, it has a strange flavor and becomes thin (which may be why they got soggy).

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TraciK

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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Sheboygan, Wisconsin, USA

Reviewed: Oct. 13, 2011

Very yummy recipe. I made chicken ones and swai ones, both turned out delicious. If you are using fish, just cut the cooking time down to 20-25 min or once the phyllo turns a golden color.

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Reviewer:

julina

Reviewed: Aug. 17, 2011

I made this recipe but made some changes to it. I added chive and onion cream cheese and mozzarella into my mixture. I did not use parmesan cheese at all. I shreaded my chicken and mixed it all together. I used pam on my phyllo instead of butter.I used the butter and garlic mixture to brush on top of the packets. I also used cayenne pepper instead of tarragon. It was really easy and good.

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Reviewer:

Chele Bell

Reviewed: Aug. 15, 2011

Loved this! My husband even ate the leftovers for lunch and he never eats leftovers! I followed the recipe exactly except for sneaking in a couple of extra sheets for phyllo for each chicken breast. I only made this because I had leftover phyllo and chicken breasts in the freezer and I searched on those ingredients and found this recipe. But this is a total keeper. This would be great for company or a ladies lunch. Thanks!

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Reviewer:

BECKERJ

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Jul. 14, 2011

Easy to make. My husband loved this one. Added a bit of melted mozzarella to cover on top after baking. Substituted tarragon with parsley I had on hand. Thanks for the great recipe.

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Reviewer:

justbeginning!

Reviewed: May 19, 2011

I made it as is and it was delicious. I just cooked it 10 min. longer. I will make it again just as it is.

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Reviewer:

MARCELLE2

Cooking Level: Intermediate

Reviewed: May 16, 2011

Great flavors, family enjoyed it - I accidentally made some of these without the mayo filling and they actually turned out better: flaky, not soggy and too heavy. I served the mayo filling on the side for dipping and it was SOOO good. Will make again, but will serve the filling on the side.

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Reviewer:

Donna S

Cooking Level: Intermediate

Living In: Jeffersonville, Indiana, USA

Reviewed: Apr. 23, 2011

Mmmm, chicken salad in phyllo! I scaled it down for two people, but otherwise followed the recipe. Delicious, and very rich; I couldn't finish. I still have a lot to learn about mastering the art of phyllo dough, so the presentation wasn't as elegant as I'd hoped. Still, it's worth another try.

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