2 cups mayonnaise
2 teaspoons dried dill weed
2 tablespoons dried minced onion
1 cup sliced black olives
1/2 cup diced green olives
1/4 cup diced dill pickles
1/8 teaspoon garlic powder
1 teaspoon dried minced onion
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried basil
2 tablespoons dried oregano
In a small bowl, mix mayonnaise and dill weed. Mix with a fork. Shape into a roll shape. Dust with dill weed and onion. Roll in olives and olives. Roll in garlic powder. Sprinkle with salt and garlic powder. Roll in red pepper flakes. Fold in onion mixture.
Sprinkle with garlic powder seasoning. Cover and refrigerate about 1 hour, or until chicken is tender.