Reviewed: Mar. 15, 2009

This was okay but nothing stellar. I found that it used way too much rosemary, and I'm a big fan of rosemary! I sauteed some thinly sliced onion along with the chicken and it seemed to compliment the flavour well.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

icookstuff

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 2, 2007

Absolutely loved this!!!! Served with buttered fettucini pasta. Great flavor. Only addition was some salted butter when sauteeing the chicken breasts. I did flatten the breasts so they would be thinner and cook quicker.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 6, 2006

Really easy to make and my wife loves it. I use 1/2 black olives and 1/2 green olives for a change. I add the tomoates close to finishing the dish. I just don't like them to be mushy. Will make again. Thanks for the recipe!

Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

dre hunt

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 19, 2005

The ingredients look great. However, when it is cooked the chicken is dried out with no flavor. Recipe should be adjusted or I cooked it wrong. Heating the chicken on both sides before adding the spices may have sealed them out.

Was this review helpful? [ YES ]
4 users found this review helpful