I have been begged by famliy to keep making this, and I agree it is wonderful. I did however make a couple changes. I used ground oregano and dusted each side of the breasts as they were browning. And I used (2) cans un-drained Diced Tomatoes with garlic,& basil in lieu of the Italian Tomatoes which I could not find @ my store, this also makes a nice amount of 'gravy' or 'sauce' for your rice. And I opted out of adding any additional garlic. The garlic in the diced tomatoes added enough and I also added about a 1/3 cup of water to allow the chicken to steam cook for about 15min once browned. This is so delicious and we normally hate olives. I add extra because they add such a nice flavor and they taste great too. And a tip- the longer you can leave this simmering the moister more flavorful the whole pot becomes. I normally leave it for at least 30min. just simmering. WE LOVE this recipe.