Croissant chicken from RecipeGirl by Lori Lange

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Notes about this recipe

  • Cheri on March 24, 2012

    We gave this a B+. I substitute Boursin cheese plus a little cream cheese, used scallions for the onions, and panko with parmesan and italian dried herbs. Didn't brown much, and increased baking time to 32 minutes. My chicken shredded a lot, and large chunks of chicken would be better. I would make this again, liked the flavor, but it is not a WOW. Served with simple green salad.

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