Very delicious and easy to make! I used regular raisins too and it came out wonderful. Love the unique flavor of the Sicilian Olives! My boyfriend and I both loved it and thought it was even better as leftovers. This will be a new regular on our dinner menu.
Comments and Reviews 1-10 of 13
SwtHeart122 Posted: 02/23/09
EllenDeller Posted: 11/08/09
For a quick recipe, this is really outstanding. I had only ordinary pimento stuffed olives, and I used chicken tenders rather than whole breasts. Otherwise, I followed the directions exactly and it turned out very well. Fresh basil is a must. Served with whole wheat orzo, steamed broccoli, and the CL pear-golden raisin oat crisp. The echo of the golden raisins in both dishes was harmonious and brought out the goodness of both.
NikkeeB Posted: 03/27/10
My guests liked this, but I didn't think it was extraordinary. The sauce was good, but I found it was a little more sour than I would have preferred - tastes like most sauces made from canned tomatoes, but the olives/raisins are a good addition. I had kalamatas on hand, so I used them and thought it was still good.
Peach218 Posted: 02/23/10
This dish is so good! One of my favorites from Cooking Light and really easy! The only thing I changed was using capers instead of olives. I love olives by themselves as a snack, but for whatever reason I don't like them cooked with things. Other than that, I followed the recipe exactly. The chicken was so tender, and the sauce was so full of flavor. I loved the tangy-ness of the balsamic and capers paired with the sweetness of the golden raisins. I served it over orzo pasta and with steamed green beans that I tossed with garlic and olive oil. I will definitely be making this again (I'm already craving it), and when I do I'll double the sauce to use on the extra orzo pasta. Simply delicious!
TheKitchenWitch Posted: 12/16/09
My girlfriend and I loved this recipe! I followed the recipe exactly, and I wouldn't change a thing. It was so flavorful! I will definitely be adding this to my repetoire.
KCfoodie Posted: 01/10/10
This is a deceptively simple recipe that packs a ton of flavor. It is a perfect weeknight recipe given its short ingredient list and fast cooking time. I have served it with pasta and couscous.
KNWOLF Posted: 09/30/10
This was a really great tasting recipe! I think the golden raisins made this unique and I would not make this without them. I couldn't find Sicilian olives, so I used the green martini type. It was even yummy as leftovers the next day!
EKennedy Posted: 10/03/10
Really solid recipe. The contrasting flavors were fantastic - I especially loved the fresh basil at the end. The sauce was a little on the soupy side, so I took the chicken out and raised the heat to boil it down a bit. Great with brown rice and plenty of french bread to sop up the juice!
OldDoc66 Posted: 04/08/11
I haven't made it with the sicilian olives yet, but they are available in the deli of the grocery I go to. I used a 50/50 mix of garlic stuffed green olives and kalamata olives. I always have the garlic stuffed olives on hand as a snack. They keep the vampires away ;-) I used the fire roasted diced tomatoes from Hunts. The fire roasting makes the flavor more intense, just like fire roasted peppers. (My wife and I only use them when diced tomatoes are called for). I also used chicken breast tenders both times I made it. I don't have to pound them out as much and they are very fork tender. I recommend making about 50% more topping than the recipe calls for. The golden raisins will make a difference in the flavor, so I would recommend them for sure. I made this last night when we were visited by my bachelor stepson and he asked for the recipe. He doesn't cook much, but he wanted to impress his girlfriend. One more point is that they reheat perfectly.
eharwood06 Posted: 08/01/11
One of the best recipes I've gotten off of this site. The combination of the tang from balsamic vinegar and the sweetness of the golden raisins was perfect! Like other reviewers I substituted capers for the olives because it was what I had on hand. I will definitely make this again and think it is company worthy. I served with orzo and green beans on the side.
jebavonct48 Posted: 09/05/11
My husband simply said it was "good." I followed the recipe closely. Used boneless chicken breasts and thighs. The only thing I didn't like was picking the green olives from the olive bar at the market out of the oil and pitting them. I can understand why some substituted martini olives or capers. It was worth the effort, however, and I even used some of the oil for the pan.
Pamgardentrolle Posted: 01/15/13
ChefLeesher Posted: 03/26/12
Delish! You cannot leave out the olives or raisins- they make this dish! I used half parsley half basil at the end because that's what I had. Served with orzo. Will make again!