Stuffed Chicken Breasts with Artichoke Hearts, Feta Cheese, Capers, and Black Olives Recipe Reviews - Allrecipes.com (Pg. 3)
Reviewed: Jul. 10, 2010
Had not been cooking for years, but have new appreciative boyfriend that makes me want to cook again. He LOVED this recipe. It is a bit fussy, but well WELL worth the cost and trouble. Made exactly as recipe called for.
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Cooking Level: Intermediate

Home Town: Lindenwold, New Jersey, USA

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Reviewed: Jun. 8, 2010
made this recipe this weekend... my family loved it even the hubster who does not eat artichoke... a must and will do again....
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Cooking Level: Expert

Home Town: Wiggins, Mississippi, USA
Reviewed: May 25, 2010
These cooked up really well. I didn't have the problem with them not cooking through that another reviewer mentioned, but I did think the flavors were too parallel. If I made this again I might cut back on some of the other stuffing and add some sliced sun-dried tomatoes.
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Reviewed: May 17, 2010
My husband really liked this recipe, but I thought it was just ok. I had such a hard time telling if the chicken was done. I teach food safety and the chicken just wasn't getting done and I had to keep cutting into it. When if finally was done, the chicken was dry.
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Cooking Level: Intermediate

Home Town: Oshkosh, Wisconsin, USA

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Reviewed: May 12, 2010
Very good. Made this in the last moment and marinated in sherry and italian dressing for just ten minutes. Used kalamata olives, which I think work better in combination with other ingredients than regular olives. Baked for the designated time, but also put on broil for a few minutes to give it a nice browning. Mmmm.
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Living In: Fortuna, California, USA

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