I've been making this recipe since it first appeared in the SL magazine in the late 80's or early 90's -- it was a recipe submitted by Nancy Clark of Columbia, SC. This never fails to impress, the presentation and flavor is outstanding. And it's so easy to prepare.
dory92064 Posted: 12/16/09
grammy5 Posted: 12/06/08
I've been making this for special occasions since 1991 when it was made for my birthday dinner! Wonderful Christmas Eve dinner. Not difficult, and the presentation is wonderful. Would suggest using all the accompanying recipes in the bridal luncheon menu, the cranberry and steamed vegetables.....a family and company favorite!
RKoukios Posted: 04/21/10
I have also been making this recipe since the 90's. Simple, tastey and good enough for company. If my chicken is thick, I may pre-cook for a few minutes in a frying pan before wrapping in dough.