I made a lot of changes. I rubbed the chicken in poultry seasoning and let it sit in Kraft basil & olive oil salad dressing while I prepped the rest. I put fresh torn up basil & oregeno in w/ the tomatoes and set aside. I cut up onions, mushrooms, kalamata olives, artichoke hearts (the plain kind), red pepper, and 2 cloves of garlic. Some people said that their stuffing got mushy, so since my prep work took longer than what the original recipe calls for, I waited until I was done cutting everything to add the tomatoes & liquid to the stuffing. Then, instead of water, I added just a drizzle of each of the following: olive oil, balsamic vinegar, chicken stock, and marsala wine. Then added the garlic cloves and mixed it all together. I browned the chicken, cut it up and layered the bottom of the baking dish. I then cooked the mushrooms & onions just a little and spread them in an even layer over the chicken and cheese, then added the olives, artichokes, and red peppers in an even layer over that. Then added the stuffing mix. It was VERY flavorful. The olives & peppers I used were from the antipasto bar at Giant Eagle, so the olive oil juices they'd been in seeped into the chicken keeping it VERY moist. The stuffing made a great topping-key is not to use that much liquid. It doesn't need it. Thanks for the idea!

Reviewed On: Jan. 18, 2012

O.K. - I made some changes (I always do), so I rated it w/ the changes I made. First, I despise Miracle Whip, so I substituted with ½ cup of sour cream and ¼ cup of spicy ranch dressing (Hidden Valley makes it). I cooked the beef with onion and substituted the chili power w/ taco seasoning & cilantro. I added black beans, black olives, and green chilies; for the salsa I used ½ cup of jarred salsa and then ½ cup of homemade salsa with ingredients right from my friend’s garden (fresh cilantro, red onion, garlic & tomatoes)- so that salsa will be hard to recreate again, BUT it really added something to the dish. Finally, I sprayed the entire mixture with fresh lime juice and a bit of red pepper flakes. I used Mexican blend cheese and the “hint of lime” tortilla chips. It got good reviews from the fam. It also makes a great dish to take for lunches throughout the week. Also, if you take out the chip layer, it could easily be a layered chip dip. Thanks so much for the idea!!!

Reviewed On: Jan. 10, 2012

Oh my gosh-this was so good. I usually do salmon w/ dill, garlic & lemon but I always love a new salmon recipe. I followed the recipe exactly (which I admit a lot of the time I don't do b/c I usually add something or another). This was so good. I too had to use a George Foreman b/c I do not own an outdoor grill and I only made 2 filets so I halved the ingredients. The only thing I changed was I used minced garlic instead of garlic powder and I placed the filets into a glass dish, sprinkled salt on each, and then poured the marinade over them and made sure they were completely covered. I left it in the fridge, covered, for about an hour and then cooked them on the Foreman grill on medium heat for about 5 minutes. They were cooked perfectly. I served them over a spinach & arugala salad and asparagus and rice as the sides. Thank you SO much for this recipe-I would have never thought of this on my own and it was SO good.

Reviewed On: Aug. 18, 2011