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Added June 20, 2006 | Recipe #174112
Showing 1-6 of 6
on May 21, 2012
I did diverse a little as I used thick sliced sourdough and made in under the grill/broiler, I toasted one side and then put the herb/oil mix on the other (will use this mix in future to make herb/garlic bread, I used oregano and the basil and garlic) and toasted that side and then put on the goat chese and tomato slices and a little black pepper (don't care much for olives), thank you lazyme for a great lunch, made for Went To Market tag game.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on December 27, 2009
This was so simple, yet impressive. My guests and I truly enjoyed it. I really like that you can make it ahead, and just pop it on the grill. Due to the weather, I made it on my George Foreman, but I can't wait to make it on the charcoal grill. The only small change I made was seasoning the breasts on both sides with salt an pepper. Delicious!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Dr. Jenny
on July 28, 2009
By Queen Dana
on September 22, 2008
This was really tasty and easy to make. Instead of stuffing the basil in the chicken I sprinkled dried basil on the chicken and I used sun dried tomatoes.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Chef #280696
on January 09, 2007
on July 26, 2006
Serving Size: 1 (211 g)
Servings Per Recipe: 2
The following items or measurements are not included: