Reviewed: Sep. 10, 2010

We had some leftover chicken, so I made only the tapenade to toss over it. Delicious! Simple enough to remember, too. I would definitely make this again.

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DATMAMA

Reviewed: Sep. 7, 2010

I followed recipe exactly it was so good.

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karin

Cooking Level: Intermediate

Home Town: Hamden, Connecticut, USA

Living In: Providence, Rhode Island, USA

Reviewed: Sep. 5, 2010

This was delicious! My entire family enjoyed it thoroughly!

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SangGrrl

Reviewed: Aug. 20, 2010

Holy cow, what an explosion of flavor! This is one of the most flavor-packed meals we've ever had. I didn't have any tomatoes, so I used some canned diced tomato and it was fine. We also didn't have any olives (unnecessary in my opinion, would have been too salty with them) or fresh basil, so I let ~1 Tbsp dried crushed basil "marinate" in the lemon juice / water / olive oil mixture for about an hour. It was fantastic!

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Liz_Perry

Cooking Level: Intermediate

Reviewed: Aug. 13, 2010

I made this for my mother's birthday because it was something that sounded nice and was on everyone's diet! It took me a little longer to make. I think it is because I was using some ingredients I wasn't used to. I also used only one lemon and still found the lemon taste overpowering. Still, worthwhile to make again.

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Simmering Down

Cooking Level: Intermediate

Reviewed: Jul. 21, 2010

This was good. Ours was pan-fried, and instead of green pimento olives, I used black olives...personal preference. For most flavour, do use the roasted garlic for the tapenade. The chicken breasts were thick, so I butterfly cut them to be sure they cooked through...the marinade helped keep them moist, even going the full five minutes per side. I served this with rice and an onion/mushroom saute'd concoction, but I think something else (but what?) would make a better side for this. Rice was good, but the onion/mushroom scramble missed it. My bad.

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Hezzy_tant_Cook

Cooking Level: Intermediate

Reviewed: Jul. 3, 2010

Great summer recipe! It was very yummy. I added one chopped jalapeño and half of a red onion. It added a little kick.

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Reviewer:

BeckyDT

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

Living In: Champaign, Illinois, USA

Reviewed: Apr. 12, 2010

OK, so the allergies have me so stuffed up that I cannot taste this, and I'm so devastated, because I'm sure I will love it, once my sense of smell returns. I had rave reviews, from people who hate green olives...so, I'm sure it was fantastic. Can't wait to get rid of the pollen so I can really taste it...but then again, I've never met a mediterranean dish I didn't love. I didn't put the effort into smashing the garlic, and sadly, didn't have any fresh basil, so I subbed...and I hate black pepper so I left it out...but nobody seemed to miss any of these things, so save some effort. Kudos for a super easy, healthy, yummy recipe!

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