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Showing 1-4 of 4
on November 06, 2009
on March 07, 2008
Great flavor! It takes sometime to prepare, so plan ahead. I tired to make this lower fat by using fat free cheeses and light butter. It tasted good, but I think next time I will use the full fat products and I might increase the cheese. My phyllo fell apart a little as I was putting everything together. I also used fresh spinach and mushrooms. I didn't have dry vermouth so I used sweet vermouth instead. Overall, this was great and I will make again.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on August 07, 2006
This recipe was fantastic. I wouldn't change a thing. I had never worked with phyllo before and that was challenging, but totally worth it. Thanks for posting this. I can't wait to serve it to guests.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Fairy Nuff
on June 08, 2006
Janet this is such a wonderful recipe - I almost thought I was sitting in a restaurant as I cut into this yummy parcel of chicken. My only change for the recipe is that I didn't pound the chicken breasts...I know the skinny end tends to dry out but I love the look of leaving them whole. Great flavour and an easy to follow recipe that produces spectacular results.Thanks so much for a recipe I'll be certainly making again!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (336 g)
Servings Per Recipe: 6
The following items or measurements are not included: