Reviewed: Jun. 3, 2008

This was FABULOUS! The only change I made was yellow onion for green onion. This is a keeper!

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MeganM

Cooking Level: Expert

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Reviewed: May 16, 2008

I made these gems and they were awesome!!! Im sorry I didnt get a pic because they looked as good as they tasted. yumm I would suggest only serving a side salad with these as they are big and filling. Thanks

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TeeTee

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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Reviewed: Apr. 24, 2008

I'm not sure what it was, but we really did not like the flavor of this dish. It looked beautiful and smelled great, but when we tasted it, it just didn't appeal. We ended up pulling the chicken out of the packets and eating it plain. It's a good idea, though, and I might try it again with a different filling.

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abbey

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Reviewed: Apr. 18, 2008

Substituted pie crust for the phyllo and fresh basil for the tarragon. Came out great and will do again.

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Candace

Cooking Level: Expert

Living In: Phoenix, Arizona, USA

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Reviewed: Apr. 18, 2008

This was a good recipe, a really neat twist for something different to do with chicken. I think I was expecting it to turn out better, but like many others have noted, it's something with the sauce. I ended up using cream of chicken soup since I had a half tin leftover in the fridge to use up (and based on other comments regarding the mayo), but mayo or the soup, we just weren't fans of the 'cream based' sauce. I love the concept of this chicken, but might try with a marinara type sauce. I did opt to dice the chicken into bite sized pieces and used spray oil instead of all of the butter. All in all, yummy, just may tweak for our personal preferences, thanks!

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ANJACKSON

Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada

Living In: Oshawa, Ontario, Canada

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Reviewed: Apr. 3, 2008

I give it 5 stars, my husband says 4..., I didn't have tarragon so I just seasoned it with pepper and some seasoning salt. I added chopped up mushrooms and cheddar cheese to the mixture. I also cut up the chicken into small pieces and used butter flavored cooking spray. Very simple and delicious!!! Definitely will make again!

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Cheri

Cooking Level: Intermediate

Home Town: Walla Walla, Washington, USA

Living In: Hillsboro, Oregon, USA

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Reviewed: Mar. 29, 2008

Good recipe. A little dry, but I used fat free yogurt instead of mayo and spray olive oil instead of butter. I would also use more tarragon and more garlic. Red onions worked well instead of green.

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crimmy

Cooking Level: Expert

Home Town: Port Huron, Michigan, USA

Living In: Detroit, Michigan, USA

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Reviewed: Mar. 20, 2008

These were very good and easy to make. This was only my second time using phyllo and I did take suggestion of others and used butter spray instead of butter. I used 3 sheets per breast. Mine did take longer to bake so I may pound thinner next time. Also these are not so good as left overs, the phyllo is much better when it comes out of the oven vs the frig.

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jomist3

Cooking Level: Expert

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Reviewed: Feb. 24, 2008

This recipe was great. It was nice to make something different for a change! I will definately play around with it next time - maybe some cheese or something - to try and get the kids to like it more.

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lenny

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Reviewed: Jan. 17, 2008

This was splendid. I had to use five phyllo layers but they turned out great. I'll use this one over and over again. Thanks.

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coastie

Cooking Level: Beginning

Home Town: Asheville, North Carolina, USA

Living In: Mills River, North Carolina, USA

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Reviewed: Dec. 28, 2007

This was marvelous. I made it for a Christmas day brunch and it was such a hit. Following the tips of some other users, I used butter spray on the phyllo layers instead of spreading butter. Time saver, coated beautifully, and lightened up on the greasiness. I also substituted the onions (which I don't care for) with fresh chopped dill (as per the directions of another reviewer). The combination of the dill, lemon, and mayo was so beautiful and I got endless comments. Next time, I will try cooking it on a rack to keep the phyllo from getting soggy on the bottom. In any case, this was truly delicious

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Adam

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Living In: Astoria, New York, USA

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Reviewed: Dec. 22, 2007

I did not care for the taste of mayo. I think next time, I will try a can of cream of chicken soup or mushroom soup.

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CookingMama

Cooking Level: Expert

Home Town: Tallulah Falls, Georgia, USA

Living In: Hudson, Indiana, USA

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Reviewed: Dec. 10, 2007

I loved this recipe but my finicky family thought it was too tart. They want me to try it next time with "more heat" and more of a Mexican dish, which changes the whole thing. I loved it and thought it made a great presentation.

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Just me

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 20, 2007

Excellent!!! Very elegant looking and so easy to do. I forgot to season the chicken but didn't even miss it because we found the mayonnaise mixture tasty enough. I was worried it wouldn't cook the chicken breast in the time stated but it did, very moist and tender. Thanks for posting this fantastic recipe!

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Cathy G.

Cooking Level: Expert

Home Town: St. Catharines, Ontario, Canada

Living In: Thorold, Ontario, Canada

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Reviewed: Nov. 2, 2007

Very yummy! Will definitely make again. I cut up the chicken per the recommendation of another reviewer. I think it makes it easier to eat.

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LeeLee222

Cooking Level: Intermediate

Home Town: Cliffside Park, New Jersey, USA

Living In: East Brunswick, New Jersey, USA

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Reviewed: Sep. 13, 2007

These are a nice change. Think they would be good with dill.

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Ellen Pfeiffer

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Reviewed: Sep. 3, 2007

these were great!

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selidab

Cooking Level: Beginning

Living In: Jonesboro, Arkansas, USA

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Reviewed: Aug. 10, 2007

It was defintely a nice change of pace for my family. The chicken came out moist and tender and with a very good flavor, while the crust remained flakey and golden brown. I feel that the sauce inside could use a little something, but it was very good nonetheless. I might try the same general recipe, substituting the mayo based sauce for a cream of chicken or cream of mushroom based sauce and see what taste results.

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Tierney A.

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Reviewed: Jul. 25, 2007

This was yummy, kinda reminded me of a fancy chicken pot pie. I've made this twice. The first time I followed the recipe exact and the second I did make a modification that I think lowers the calorie intake quite a bit. Instead of butter to brush on the phyllo, I used fat free butter flavored baking/cooking spray. The result was just as good. It was light flaky and still had a slight butter taste to it that wasn't over powering. PLUS it didn't look or taste greasy! Another bonus was that it was soooo easy to spray on instead of trying to brush on. This cut the time it took to put together considerably.

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