VERY TASTEE!...thank U!...something my super picky eaters liked as well....worked well with my red garden potatoes...but they were medium sized so I cut them up more...forgot the rosemary at the store...so I threw on some parsley...it was truly fantastic...;) Read More
I also followed others idea and 1/4'd the potatoes. I added some asparagus just 'cause I had it and I left out the additional oil figuring the alfredo sauce was oily enough on its own. I used dried rosemary so I only used a teaspoon. Left out the klamatas but sprinkled some feta on the top about 5 min. before it was done. Nice & garlicky and the lemon juice really added great zing to it. I used frozen chicken chunks - next time I'll thaw and drain them beforehand - it made the sauce kinda watery. Read More
Helpful
(2)
Anonymous
Rating: 4 stars
04/01/2014
This was really good I did change a bit as I omitted the first half of the recipe as I had already marinated my chicken in another Mediterranean recipe I got off if the website. My veggies did take longer to cook for some reason so I moved to bottom rack and they softened after that also I wish I would have omitted the alfredo and added feta cheese (Nikos Mediterranean Blend) as I did when I put it on my plate really gave it that extra Mediterranean feel as alfredo was not present. Read More
The changes I made were minimal: cutting the potatoes in quarters as they were larger and baking the dish in individual casseroles dishes. Next time I would use the larger pan instead of using the individual casserole dishes so it would brown a little more but the flavor was still there. This was a nice change from our usual chicken dishes. Read More
It was great but a couple things! I would highly recommend that you cook your chicken prior to putting it in the oven!!!!! I followed the directions to a T and when I went to serve it the chicken was almost completely raw. I even licked the spoon before realizing this!! I had to cook it a straight hour longer before I was sure the chicken was done. By that time the chicken was very tough... I'm sure if I had cooked the chicken before and cut it up it would have cooked very nicely with the sauce and flavors. The sauce was wonderful. It could definitely use MORE olives MORE potatoes MORE Tomatoes and LESS rosemary. I ended up sprinkling it with feta cheese and that was a delightful addition. I will be making this again but with these adjustments. Read More
I loved this recipe! The flavors were wonderful. The sauce is amazing and I'm wondering if I could use it on pork. My family said it was heavy on the ground black pepper and I'll cut it back next time since we will be enjoying this again! Read More
I borrowed heavily from this recipe and marinated the chicken in taco seasoning with thyme leaves rosemary leaves Olive oil and 1 oz of white wine overnight. Baked covered at 375 for 45min took 1/2 cup juice to use for the gravy going to the mashed potatoes. Read More
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
VERY TASTEE!...thank U!...something my super picky eaters liked as well....worked well with my red garden potatoes...but they were medium sized so I cut them up more...forgot the rosemary at the store...so I threw on some parsley...it was truly fantastic...;)
I also followed others idea and 1/4'd the potatoes. I added some asparagus just 'cause I had it and I left out the additional oil figuring the alfredo sauce was oily enough on its own. I used dried rosemary so I only used a teaspoon. Left out the klamatas but sprinkled some feta on the top about 5 min. before it was done. Nice & garlicky and the lemon juice really added great zing to it. I used frozen chicken chunks - next time I'll thaw and drain them beforehand - it made the sauce kinda watery.
Helpful
(2)
Anonymous
Rating: 4 stars
04/01/2014
This was really good I did change a bit as I omitted the first half of the recipe as I had already marinated my chicken in another Mediterranean recipe I got off if the website. My veggies did take longer to cook for some reason so I moved to bottom rack and they softened after that also I wish I would have omitted the alfredo and added feta cheese (Nikos Mediterranean Blend) as I did when I put it on my plate really gave it that extra Mediterranean feel as alfredo was not present.
The changes I made were minimal: cutting the potatoes in quarters as they were larger and baking the dish in individual casseroles dishes. Next time I would use the larger pan instead of using the individual casserole dishes so it would brown a little more but the flavor was still there. This was a nice change from our usual chicken dishes.
It was great but a couple things! I would highly recommend that you cook your chicken prior to putting it in the oven!!!!! I followed the directions to a T and when I went to serve it the chicken was almost completely raw. I even licked the spoon before realizing this!! I had to cook it a straight hour longer before I was sure the chicken was done. By that time the chicken was very tough... I'm sure if I had cooked the chicken before and cut it up it would have cooked very nicely with the sauce and flavors. The sauce was wonderful. It could definitely use MORE olives MORE potatoes MORE Tomatoes and LESS rosemary. I ended up sprinkling it with feta cheese and that was a delightful addition. I will be making this again but with these adjustments.
I loved this recipe! The flavors were wonderful. The sauce is amazing and I'm wondering if I could use it on pork. My family said it was heavy on the ground black pepper and I'll cut it back next time since we will be enjoying this again!
I borrowed heavily from this recipe and marinated the chicken in taco seasoning with thyme leaves rosemary leaves Olive oil and 1 oz of white wine overnight. Baked covered at 375 for 45min took 1/2 cup juice to use for the gravy going to the mashed potatoes.
