6 Reviews

This was amazing! Thanks you so much!

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sebbernier12 March 21, 2013

We do have a number of family recipes for stuffing chicken breasts but am always looking for new touches when going with chicken breasts for a special meal. Happy to have found this one. Not much I can add to what has already been said - makes for great taste and presentation! Other than using Merlot's Garlic Boursin Cheese Spread which makes up beautifully instead of one from the grocer's shelf I made as posted. Thank you for a recipe that has been added to my Family Favorites.

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Gerry August 05, 2009

This was really great. I make a beef Wellington a lot and this was a nice change. Walmart sells a cheaper brand of boursin that's just as good in their specialty cheese section, for those of us watching our pennies.

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hollyberry117 March 03, 2008

We served these at a small dinner party. These were amazingly good and looked absolutely beautiful - we skipped the decorations, but who cares... it was so beautiful and so simple and just... yuuuummmy. This was the first time I've ever had Wellington anything. It will not be the last.

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CandyTX August 26, 2007

Thank you so much for posting this recipe. I made this when my parents came over for dinner and they loved it. There was no "oh this is great, nice job, great dinner..it was silence and the odd Mmm oohhh Mmmm." You know it's good when there's silence and only the sound of steel hitting ceramic. I used Phyllo instead of pastry. 3 layers of phyllo, half a sheet length for each chicken breast. Very easy to make, I prepared the broccoli mixture early in the day and because phyllo dries out quickly I assembled it just prior to cooking. cooking time was spot on. Thanks again

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Sharon Sharalike October 20, 2006

I made this and got rave reviews. I used a convection oven so I cut the temp by 50 degrees and it turned out perfect. Some of my guests didn't want to eat it because they said it was to beautiful. I replaced the boursin with cream cheese and garlic herb seasoning and it and the taste was still wonderful. Thanks for pothing this.

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Rakow February 02, 2005
Chicken Wellington