Reviewed: Jul. 3, 2008

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..

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Cheesecakemama

Cooking Level: Intermediate

Home Town: Chillicothe, Ohio, USA

Living In: Fort Wayne, Indiana, USA

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Reviewed: Jun. 22, 2008

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.

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tatersmom

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Reviewed: Jun. 19, 2008

The marinade was really good, and the chicken breasts smelled awesome while cooking. Mine only took 30 minutes, and, even then they were just a tiny bit over cooked. But my oven runs hot. I think the leftover chicken will be good on a salad or made into a vinaigrette chicken salad. I used fresh garlic instead of dried and dried basil instead of oregano.

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MARFYC

Cooking Level: Expert

Living In: Lincoln, Nebraska, USA

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Reviewed: Jun. 19, 2008

Very easy to make and very tasty. I put it in the oven with potato slices and a bit of the juice. Will definitely make again. Sent it over to my mom, too.

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SUCUFREDA

Home Town: Lima, Lima, Peru

Living In: Maputo, Maputo, Mozambique

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Reviewed: Jun. 17, 2008

This chicken was good, but te balsamic flavor was a bit too strong (and I love balsamic vinegar). I would have liked some other flavors, like fresh garlic, in there. I boiled the leftover marinade, strained it, and served it over rice. We had asparagus too.

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Jun. 17, 2008

When I told my husband I was going to make baked chicken for dinner he wasn't excited. He said that baked chicken is always dry no matter how you do it. He and our guest loved it and it wasn't dry at all. The flavor was great. I did used skinless chicken breast on the bone I doubled the spices and add 1/4 c. more vinegar. Great recipe!!!

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JENNYFUFU

Cooking Level: Intermediate

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Reviewed: Jun. 13, 2008

I marinated for about 1.5 hrs and then grilled it and it was GREAT! Wouldn't change a thing!

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freeflykami

Cooking Level: Intermediate

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Reviewed: Jun. 13, 2008

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.

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Jan

Cooking Level: Beginning

Home Town: Lansing, Michigan, USA

Living In: Denton, Texas, USA

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Reviewed: Jun. 13, 2008

Nice, tangy flavor. Next time, I'll try marinating it longer to let the flavors develop a little more. I paired this with the Almond Rice Pilaf from this site.

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Peanut

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Reviewed: Jun. 11, 2008

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!

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