Reviewed: Apr. 4, 2012

Great all around! I also added the dill weed and 1/4 teas. thyme, one can of tomato sauce and used stewed tomatoes.......

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2 users found this review helpful

Reviewer:

Justin

Reviewed: Apr. 3, 2012

Really Really Good! I made it without Chicken. Still delicious! I added mushrooms, minced garlic, lemon juice, a little red pepper flakes, and kalamata olives. I will DEFINITELY make again!

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4 users found this review helpful

Reviewer:

arkgirl

Cooking Level: Expert

Living In: Fort Smith, Arkansas, USA

Reviewed: Apr. 1, 2012

Sooo good!

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Reviewer:

JEANNE77

Reviewed: Mar. 27, 2012

boring flavors. Not enough bacon.

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3 users found this review helpful

Reviewer:

rhod6554

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

Reviewed: Mar. 26, 2012

This was just okay to me. I'll say right away that I actually left out the chicken in this recipe since I was already having a chicken dish with this. Next time, I'll be sure to add some because I don't think it turned out the same without it. The bacon didn't really mix well with the feta, olives and rosemary by itself and would have probably been a lot better if I had put chicken in the mix. (I ended up giving my bacon to my oldest son) The only changes I made was to add some garlic powder to enhance the sauce's other flavors, and left out the artichoke hearts. My boys loved this though, and asked me for seconds, which is rare unless they really like something, so kudos to the recipe. I'll make this again, but like I said, next time, I'll definitely add the chicken.

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3 users found this review helpful

Reviewer:

Grae

Cooking Level: Intermediate

Reviewed: Mar. 20, 2012

Made this for my wife and I last night and loved it! My first time using a recipe off this site and am now looking for my next. Great recipe post!

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3 users found this review helpful

Reviewer:

tgeorge@eggiwegs.com

Cooking Level: Intermediate

Reviewed: Mar. 19, 2012

I see a whole lotta tweaking going on with this recipe's ratings. A wonderful recipe & one that I made exactly as stated the 1st time. I loved the tangy salty twist to give a areal Greek flavor. Tweak it to be Italian if you must, but we loved it as is. I usually only use artichoke bottoms because not a fan of the leaves. I had a can of' them way back in the cupboard so I used them up. Hearts are better...yum. Thanks, Sal!!!

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Reviewer:

JoyDee

Cooking Level: Expert

Home Town: Gladstone, Oregon, USA

Living In: Myrtle Creek, Oregon, USA

Reviewed: Mar. 19, 2012

This was delicious and super simply. I skipped the bacon.

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Reviewer:

Jess

Home Town: Saint Louis, Missouri, USA

Reviewed: Feb. 20, 2012

kirk loved it too......makes alot 4 to 5 meals..if kirkd doesnt go back for seconds.. also instead of black olives use green stuffed with garlic

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Reviewer:

Contessa Diva

Reviewed: Feb. 2, 2012

What a delicious recipe! I left out the olives and used creamy goat cheese (rather than crumbly feta) that just melted right into the sauce. My entire family just loved it - will be making this for a long time! Thanks for the recipe!

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3 users found this review helpful