Solid perfect five stars! I had some doubt when putting it in the oven because the chicken breasts I used were huge and I had some doubts about it cooking through to the middle -- but it did. The cream cheese filling spilled out and blended with the wine sauce, but it didn't hurt it. The extra sauce makes a great treat over a slice of warm French bread. This one managed to use some of the exotic ingredients from the RSC list with restraint and in balance. Yum! Made for RSC #11, Feb. 2008.
Thank you for your entry! I cooked this up for a special dinner for my husband and I. The instructions were easy to follow though I found I had to add about 15mins to the baking time (is my oven off perhaps?). The chicken was VERY tender and juicy which was a definite plus! The wine sauce was delicious - I had some left over so I added a bit of cheese, warmed it and used it on mini crisp toasts for an appetizer! We both found the lemon to be a bit much however. It put the overall taste off a bit for us. I actually think I'd eliminate the lemon should I ever decide to make it again. All in all it was a pleasing dish but not a favorite. Sharligan