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Ready In1 h 30 m
Original recipe yields 4 servings
Great/pretty easy dish! Made a few changes . . . 1. If your chicken breasts are pretty thick you can cut them in half the long ways. That's what I did so I only had to use "2" actual chicken breasts. 2. Season, season, season the chicken!! 3. Just brown the outside of the chicken - don't cook all the way through otherwise the chicken could dry out when you bake it. 4. I had a hard time spreading the cream cheese with a spoon so I ended up using my fingers - way easier! 5. I did cream cheese then dried parsley then shredded cheese and then chicken. 6. Maybe lightly grease the pan before you add the pastry pockets.
This is an awesome recipe! It is easy and tastes great and makes good leftovers. I used herbed goat cheese, but any kind of cheese would be good I think. My husband requests this all the time!
I love this recipe! In fact, I am making it again right now! Worked great with Laughing Cow garlic herb cheese.