Reviewed: Jul. 12, 2009

I went by the recipe but tucked this mixture under the skin of chicken thighs. A very nice change to boring thighs! Next time I may try pimento stuffed green olives (I'm an olive freek-must be the salt)!! YUM

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Reviewer:

lmk

Cooking Level: Intermediate

Living In: Toledo, Ohio, USA

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Reviewed: May 19, 2009

Recipes was ok but I thought it was quite bland., it needs something else!

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Cali_Girl

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Reviewed: Apr. 14, 2009

Yum! Man this recipe is good . . . and I think it could be even better if you marinade the chicken first in Italian dressing.

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BOOM642

Cooking Level: Intermediate

Home Town: Hatboro, Pennsylvania, USA

Living In: Centreville, Virginia, USA

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Reviewed: Apr. 1, 2009

I do not like black olives, so I used kalamata olives!!! YUMMY!!!! I also added lemon juice to the puree, just for a splash of acid.

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Kansas555

Cooking Level: Intermediate

Home Town: Ellijay, Georgia, USA

Living In: Warrensburg, Missouri, USA

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Reviewed: Feb. 9, 2009

I thought this was tasty. I made it exactly as written except I did not use the grill...it is cold and rainy in AZ today. I pan fried it in olive oil and it worked fine. The only thing I would change next time it to lesson the parsley, lesson the garlic to one clove and maybe add cheese. I was amazed both my kids ate it with no questions except my daughter did say "don't tell me what's in it" ha ha!! Good overall chicken recipe. Thanks!

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SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Reviewed: Jan. 27, 2009

This recipe was very good and very easy to prepare. A great twist on tired old chicken. Cooking the chicken breasts on the grill added a great smokey flavor to the olive puree.

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