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Cider Vinegar Chicken
SUBMITTED BY:
Arthur Doughty
"Chicken breasts baked with cider vinegar and a sprinkling of garlic salt. Pucker up!"
RECIPE RATING:
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(30)
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SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
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6 skinless, boneless chicken breasts
5 teaspoons garlic salt
1 cup cider vinegar
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place chicken breasts in a 9x13 inch baking dish. Sprinkle with garlic salt, then pour vinegar over all.
Bake at 350 degrees F (175 degrees C) for 35 minutes or until chicken is browned and cooked through, and juices run clear.
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REVIEWS
Reviewed on Mar. 17, 2003 by
RogueOnion
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RogueOnion
Mar. 17, 2003
The apple cider vinegar tangyness was overwhelming at times. I tried this recipe because I didn't want to have to make a trip to the grocery store, but after trying it I wished I had.
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17 users found this review helpful
The apple cider vinegar tangyness was overwhelming at times. I tried this recipe because I...
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Reviewed on Jan. 18, 2006 by
Cathalain
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Cathalain
Jan. 18, 2006
OhmiGAWD. This recipe was a complete shock (a positive one!). After reading the reviews, I didn't expect this to turn out so well, but the taste of the sauce...wow, mindblowing. I LOVED this dish, and I will definitely be making this again and again. The sauce is fantastic over potatoes....*dreamy smile*
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6 users found this review helpful
OhmiGAWD. This recipe was a complete shock (a positive one!). After reading the reviews, I...
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Reviewed on Aug. 17, 2004 by MISTRESSMAC
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MISTRESSMAC
Aug. 17, 2004
This is a very good recipe my grandmother used to make a variation of this. Instead of using boneless chicken breast, which tend to dry out easily, I use a whole chicken cut into pieces, I cut the vinegar with about 1/4 cup to 1/3 cup water, add about 1tbs of crushed red pepper flakes and put in a slow cooker to cook all day while I am at work. All that's left to do when you get home is make some rice and whatever veggies you might like. Talk about something good.
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5 users found this review helpful
This is a very good recipe my grandmother used to make a variation of this. Instead of using...
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Reviewed on Dec. 22, 2003 by
SOPRANO
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SOPRANO
Dec. 22, 2003
CHICKEN WAS VERY MOIST,AND TASETED GREAT. VERY EASY TO PREPARE AND DONE IN NO TIME. THIS ONE IS A KEEPER!
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4 users found this review helpful
CHICKEN WAS VERY MOIST,AND TASETED GREAT. VERY EASY TO PREPARE AND DONE IN NO TIME. THIS ONE...
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Reviewed on Apr. 17, 2005 by
BKcook
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BKcook
Apr. 17, 2005
I didn't have garlic salt so I used some celery salt and garlic powder. I also added some red pepper flakes because we like spicy food and added a bit of water to cut down on the tang of the vinegar. Overall, I think it's a great recipe for chicken...not your everyday flavor!
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3 users found this review helpful
I didn't have garlic salt so I used some celery salt and garlic powder. I also added some red...
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Reviewed on Dec. 22, 2003 by KATEANNE
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KATEANNE
Dec. 22, 2003
This is the quickest, easiest chicken recipe I've ever made, and with so few ingredients I'm always sure to have on hand. The chicken came out very moist and tender. My husband couldn't guess what was in it, but said it was "very tasty".
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3 users found this review helpful
This is the quickest, easiest chicken recipe I've ever made, and with so few ingredients I'm...
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Reviewed on Oct. 25, 2005 by
LOVES1031
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LOVES1031
Oct. 25, 2005
For the ease and speed of preparation, I gave this 4 stars. I'd say the taste is more tangy than puckery (similar to salt and vinegar potato chips tanginess). I used legs and thighs so I cooked it about 45-50 minutes and it was still very moist. I also like the low calorie count but I agree the meal is a bit bland and lacking in color if you don't beef up the side dishes. We had sauteed spinach and portobello mushrooms, cranberry sauce, and steamed white rice (I also drizzled some of the juice from the chicken on my rice). My three kiddies and hubby liked too, so I'll be making this again. Thanks for the recipe.
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2 users found this review helpful
For the ease and speed of preparation, I gave this 4 stars. I'd say the taste is more tangy...
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Reviewed on Jun. 23, 2005 by
CHRISTAMACD
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CHRISTAMACD
Jun. 23, 2005
Good recipe. I did NOT find it too tangy at all - the vinegar ends up blending with all of the juice/liquid let off by the chicken. Could use a little perking up - next time I will add crushed garlic, maybe seasoning salt/celery salt, pepper, paprika.
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2 users found this review helpful
Good recipe. I did NOT find it too tangy at all - the vinegar ends up blending with all of the...
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Reviewed on Apr. 25, 2005 by Teal Cuttlefish
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Teal Cuttlefish
Apr. 25, 2005
Overdid the garlic a bit, because I misread the recipe to be for 4 half breasts. Also overdid the vinegar. As I was making it, I realized that the housemate really dislikes vinegar, so I cut the tang with a drizzle of honey on each breast. Despite being overly generous with the ingredients, the hubby loved it; the vinegar hating housemate will eat it if I make it again, which is actually high praise for something made with vinegar. I'd pay closer attention to amounts next time; definitely step back on the garlic, which I had doubled for 7 half breasts. It did create a lovely, tender chicken, and the honey did take some of the sharpness out if you have someone in your house not overly fond of vinegar.
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2 users found this review helpful
Overdid the garlic a bit, because I misread the recipe to be for 4 half breasts. Also overdid...
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Reviewed on Dec. 22, 2003 by VOXTEMPORALIS
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VOXTEMPORALIS
Dec. 22, 2003
This was such a quick and easy recipe to make. It was delicious too - I added just a dash of tequila.
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2 users found this review helpful
This was such a quick and easy recipe to make. It was delicious too - I added just a dash of...
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Cider Vinegar Chicken
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