"This is a recipe I made-up after eating LOADS of bland chicken breasts. Chicken is so easy to prepare and this recipe makes the meat extra tender and juicy." — R.Upchurch
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dried minced onion
crushed red pepper flakes
dried minced garlic
ground black pepper
crushed dried rosemary
dried parsley flakes
4 (6 ounce)
skinless, boneless chicken breast halves
This popped into my email as a new recipe and I had chicken in the fridge so I tried it last night. I'm glad I did! It was so easy to marinate during the day - pop it into the oven and you have a great weeknight meal. While it was baking I could work on the other dishes. I did not use red pepper flakes and used fresh rosemary and fresh garlic. My husband said "wow, this is good!". Make this dish!
Not a bad recipe, but I agree with one of the other reviewers: that the variety spices were virtually indestinguishable from the balsamic. (I used a high-quality balsamic, maybe that's why)
I'd recommend the following additions/changes:
-5-6 cloves of fresh garlic
-Soy sauce (1/4 cup or so)
-a bit of brown sugar
Tasty! thank you!
I used fresh garlic and put bread crumbs on the chicken before baking. (Baked on a cooling rack to keep the bread crumbs from getting soggy on the bottom.) Otherwise, I was faithful to the recipe, and my husband and I were both in agreement that the chicken was very moist and flavorful.
I love balsamic vinegar, but one of these spices doesn't belong and I think it's the chili powder. Next time, I'll omit that. Instead of water, I added 1/4 c. of olive oil and used fresh minced garlic instead of dried. I let this marinate for four hours (could have used more time). We grilled these and they came out nice. The combination of balsamic and the heat from the red pepper flakes was a nice change.
We were so sick of tasteless chicken that when this came into my email as a new recipe, I just had to try it. I didn't have the rosemary nor the parsley flakes but I had everything else. It has a tang and wonderful taste that is completely different. My husband has already asked when I will make this again. Soon, honey.
I marinated for about 1.5 hrs and then grilled it and it was GREAT!
Wouldn't change a thing!
Fabulous! Marinated for about two hours, and then grilled on the BBQ on med-low for 30 minutes - moist and full of flavor - entire family loved it!
I did not have the minced onion, so I used dried chives I had. I did use fresh garlic also. Other than that 1/2 the recipe for 2 split breasts in the oven and basted with the marinade. I had marinated in the fridge for 1 hour. I love it... It was great flavor..
* Percent Daily Values are based on a 2,000 calorie diet.
Balsamic Marinated Chicken Breasts
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 39
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