Love Birds - Chicken in Pastry

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this for Valentines day and at first was unsure about the fontina cheese and fig combination since I've never had that before but it was so yummy!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made these for Valentine's. I didn't have puff pastry sheets so I used the Pillsbury grands flaky biscuits. I think it would have been better with the puff pastry, but even with the substitution it was pretty good! I added some sweet vidalia onion and pepper relish in addition to the fig preserves. I also had to use Guyere instead of Fontina. My boyfriend thought the chicken was really good! Would definitely make again, just using puff pastry the next time!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is very good, however I think it needs a sharper cheese than fontina. The next time I make this, I`ll use a sharp cheddar or an aged provolone, which I think will contrast nicely with the sweetness of the preserves.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

was concerned about the fig but wow it was yummy

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

So so yummy!! I made this for my husband, although he was worried he wouldn't like the fig preserves but to my delight (and his surprise he loved it! The sweet preserves were the perfect compliment to creamy tangy cheese. I challenge those picky eaters out there to give it a whirl before they change this recipe!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Fantastic! I've made this many times as an entree rather than an app with a few tweaks- I skipped the fig preserves because the BF doesn't like fig, and served it with pasta sauce to dip in which was amazing! Also, to cut down on the amount of calories and pastry used, I don't fold the pastry over each piece of chicken and seal- i place the chicken on a square and pull the four corners together on top, which ends up opening in the oven, making everything crispy and delicious! I also use melted butter instead of egg to brush the tops.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Amazing, every, single, time I have made this dish. We have mixed up the preserve flavors and the cheeses, still so yummy. This is my go-to dish for dates and comfort food. Thank you so much Rachel!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Very good! The fig preserves made this dish. I'm not a huge fan of puff pastry, but hubby enjoys it! Happy cooking to all! :

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this for a ladies brunch for Valentine's Day a few years ago. I had never made it before, but I loved it and so did my guests. Well, I just found out recently that a couple of my guests make this regularly for their men at home, who love it! What a compliment and thanks Rachael Ray!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I've made this several times both as an entree & as small apps...always a hit! I use filo dough, and it works well. I do add a few steps and ingredients because I like more robust flavors. I 1st brine the chicken o/n to make it moist. I then carmelize onions w/"I Cant Believe Its Not Butter Light", then add a splash of brandy & balsamic vinegar, S&P, garlic and tarragon. (I prefer tarragon over rosemary in this recipe. I then add that mixture to the fig spread instead of plain fig spread. I think I will experiment w/a different spread next time and maybe add in some crispy bacon crumbles for a little texture crunch?!