Update/Edit: I have made this recipe several times, each time tweaking the process for ease and what I have on hand. The easiest way I have found to get this on the table quickly and without fuss, is to cut up my chicken boobs (I've used boneless thighs to great effect too), and simply toss the meat with the pesto, chopped sun dried tomatoes, and minced garlic, and totally skip the egg marinade step all together. I use both sheets of pastry in the package, each cut in half (to make 4 servings total). I lay out a sheet, put on 1/4 of the spinach, then add 1/4 of the chicken mixture, sprinkle on some feta, then close up the pocket and seal/brush with eggwash. Repeat 3 more times, and bake at the same time and temp as the recipe states. Perfect and less fussy than the original recipe. I always serve it with a combination of frozen prince edward medley (green beans, wax beans, and carrots) and frozen fire roasted veggies in a balsamic butter sauce. Both of those I get at Aldi when they are a special buy. stock up! slice up a baguette for eating with the rest of the pesto!
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Update/Edit: I have made this recipe several times, each time tweaking the process for ease...