Reviewed: Apr. 23, 2012

this was pretty good....used mixed olives (Kalamata/green/black)

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Reviewer:

camohn

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Reviewed: Apr. 20, 2012

This was very good, flavorful and healthy!

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Reviewer:

Angelika

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Cooking Level: Intermediate

Living In: Silverdale, Washington, USA

Reviewed: Mar. 30, 2012

Great flavors! Thought my kids would protest and not eat, but they loved it. A great recipe and change up to our traditional weekly chicken dish!

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Reviewer:

momof2

Reviewed: Mar. 14, 2012

This was satisfying, healthy, and delicious. I thought artichokes tasted a bit odd paired with olives, but it didn't detract from the dish too much. Like many other posters, I also used kalamata olives rather than the plain black ones.

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Reviewer:

jennbo

Cooking Level: Intermediate

Living In: Cleveland, Tennessee, USA

Reviewed: Mar. 6, 2012

Served to a Bridge Club (8 women) and they ate every bite, and raved about the flavor.

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Reviewer:

Ozarksrules

Reviewed: Sep. 6, 2011

Prepared recipe as written...It was delicious. Lots of flavors going on. I prepared it again without marinating the chicken breast and without olives because I ran out. Still delicious and flavorful.

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Reviewer:

DEANSWIFE

Cooking Level: Expert

Reviewed: May 12, 2011

I was getting bored of making the same old thing and fell upon this recipe. It is so good that I am making a second time tonight. I didn't have time for the chicken to marinate in Italian dressing so instead used a pack of McCormick's Grill Mates garlic, herb and wine flavor. It doesn't have to marinate as long and worked really well. I used kalamata olives. Otherwise I did the recipe as written. Delicious!!

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Reviewer:

cooking.in.MN

Cooking Level: Intermediate

Home Town: Middleboro, Massachusetts, USA

Living In: Red Wing, Minnesota, USA

Reviewed: Apr. 25, 2011

I tried this recipe almost exactly as written. The only changes I made were to pound out the chicken prior to marinating, and I only marinated it for 3-4 hours. Also, I used kalamata olives, as those are our favorite. It probably took about 40 minutes until I was sure the chicken was cooked through. It was DELICIOUS and so, so easy. The chicken was tender and juicy, and the filling ingredients complemented each other nicely. This was the first time I'd ever experimented with a stuffed chicken recipe, and after one bite the boyfriend and I declared this recipe a keeper. We're playfully arguing over who gets to eat the leftovers for dinner tonight. We'll probably experiment some with other ingredients in the stuffing, but this recipe will probably see weekly use from now on.

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Reviewer:

meg_in_okc

Reviewed: Mar. 29, 2011

This is a great recipe, just what i had in mind. It's not even finished yet but i know everyone will LOVE it. Only one problem is i started eating the filling by itself before i started stuffing, so i kinda ran out before i was supposed to but soooooo good! :) All the comments helped, i did everything as the recipe said only added the sundried tomatoes and used the kalamata olives.

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cauletta

Cooking Level: Intermediate

Reviewed: Mar. 8, 2011

Another keeper from AR! A couple of slight changes due to lack of a whole bottle of Italian salad dressing. I only had a few tbsp of bottled dressing so I improvised with EVOO, fresh lemon juice, scallion onions, 1 tsp crushed sage, 1tbsp crushed oregano, 4 large minced garlic cloves and cracked pepper for the marinade. Used kalamata olives for a more authentic Greek taste and threw in 2 tbsp of bottled sundried tomates I had to use up. I had a 1lb Jurrasic Park sized chicken breast that I pounded out and stuffed with all of the filling ingreduents and baked for 45 mins. Perfection! Definitely will make again. Served with orzo cooked in my homemade chicken stock and a Greek salad.

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