Reviewed: Nov. 1, 2009

Just a wonderful blend of herbs and sweetness of the balsamic vinegar!!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 21, 2009

This was surprisingly good. I was worried about the balsamic being overpowering, but my husband said it was great. Nice and moist. The chicken was a strange colour, though, so I think I might use white balsamic next time. I baked for only 25 minutes, and that was perfect for medium size boneless skinless chicken breasts. I also used this marinade on large protobello mushrooms, which I then sliced thickly (after marinating for about 4 hours) and sauteed in a little butter and olive oil. They were scrumptious! Thanks!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 6, 2009

This chicken recipe was great! I marinated it overnight and it was very flavorful! I took the suggestions of another user and added FRESH garlic, soy sauce, and brown sugar. I will most certainly make this recipe again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Nicole N.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 4, 2009

Looked horrible, but tasted delicious! I didn't have some of the ingredients, so I used fresh onions and garlic instead of dried and used poultry seasoning, because I didn't have any rosemary. I thought the chicken would be dry after cooking for 40 minutes, but because of the marinade, the chicken was tender and well-flavored.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Annie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 28, 2009

Cooking time was a bit long and my chicken breasts dried out a little. Flavor was great! We will make again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

GRKaters

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 27, 2009

I followed this recipe to a T, and I was fairly disappointed. I found that the chicken was dry and the spices didn't really work that well together. I wanted to love this dish but I couldn't because my kids wrinkled thier noses and drowned the chicken in ranch. Sorry.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

bigbaddad1178

Cooking Level: Intermediate

Home Town: North Battleford, Saskatchewan, Canada

Living In: Grande Prairie, Alberta, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 22, 2009

This was easy and I really liked it. The chicken was moist and flavorful. I used frozen chicken breasts from Sam's Club. I marinated them while they were still frozen and put them in the refrigerator for about an hour. They were still frozen when I cooked them but they turned out great.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

DSULTEMEIER

Cooking Level: Beginning

Living In: San Antonio, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 18, 2009

I have a pretty open mind when it comes to food and I tried but just could not like this. The spices were a bit off and really overpowered by the balsamic. I wanted to like these but alas. I appreciate the myriad of spices but they just didn't work. Thanks anyways.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 8, 2009

This was so easy and tastey.We were getting bored with our chichen breast dinner too. I used Balsamic salad dressing and added most the other great spices.MMMM Thanks.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

19190

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 4, 2009

everyone in my family loved this recipe! i had just a few alterations: I marinated the chicken almost 24 hours in advance because i find it more conveniant to start it the night b4. i only cooked the chicken for 25 miinutes and i think i could have taken it out at 20 because it was already just a tad dry next time will cook on a slightly lower setting. But It was extreamly flavorful and delicious. although, i do agree with some of the other reviewers that not all the spices are needed because the vinager takes over the flavor. but I could taste the spicier flavors (such as the crushed pepper and chili powder) and they gave it a little kick so I would definitely keep those in. I might do without some of the other spices in the future though to keep the cost down. will for sure be making this again! Its a keeper.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Mrs. Keenan

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 26, 2009

Followed the recipie exact - I found it good, but the flavour was not quite as strong as I was expecting (and would have liked) it to be. I marinated the chicken for about 6 hours before cooking. Next time I may try to marinate overnight, or make a glaze instead. All in all it this is a good recipie which could use some minor tweaks to suit personal taste and preference.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

cherylchristina

Cooking Level: Expert

Home Town: Victoria, British Columbia, Canada

Living In: Langley, British Columbia, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 25, 2009

It was very tasty but I used 1/4 tsp cayenne rather than chili powder and red pepper flakes. I also used more garlic than called for in the recipe since we love garlic so much.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Bucky's Mom

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 9, 2009

This recipe was soooo easy and delicious. I skipped the dried minced onion and upped the garlic a tinch and they turned out perfect. I am going to marinade a double batch tonight and try the same recipe out on grill for a BBQ gathering tomorrow and hoping for the same results!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Becca17

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 29, 2009

Just finsihed this dish and it was de-lish! I basically followed recipe with the exception of substituting the water for chicken stock plus I had no rosemary on hand. I marinated 5 hours then seared the outside of the breasts and transfered to a baking dish and poured some of the marinade ontop. Baked at 350 degrees for 25 minutes ( I baked 2 breasts). I let the meat rest for about 5 minutes and then sliced and put over salad with 1/2 baked sweet potato. Leftover marinade I poured into a small sauce pan reduced over med heat. Was great for dipping and whisking with olive oil as a salad dressing and drizzled ontop of everything. YUM! Hubby loved it and I will def. be making this again! oh yeah, the cayenne MAY be a little too much for some. If you are sensitive to any "after" heat, you may want to reduce cayenne.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

LJ

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 24, 2009

the chicken was moist..but all I could taste was the balsamic vinegar and it was way too much for my husband and I....and that is after only marinating it for about an hour and a half. Not the recipe for us, but for those that love vinegar it may be fine

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kellycox

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 22, 2009

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 19, 2009

The chicken flavor was good, but it was too dry in my opinion. I would bake it in more liquid next time.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

happymom81

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 16, 2009

Very good.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Mommy Pop Pop

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 22, 2009

I used chicken pieces (too much for my chicken soup)and marinated it all day - 9 to 5. I just lined up all the spices on the counter so that made it quicker. Final result was a bit too much pepper (my fault) and the balsamic vinegar too strong. I would try the recipe again but cut back on those 2 ingredients. Oh! Cook in the marinade too for use on rice.

Was this review helpful? [ YES ]
0 users found this review helpful