Reviewed: Nov. 18, 2009

I just made this using thigh/leg quarters instead and it was DELICIOUS!!! Not too tangy, just right!! :)

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Reviewed: Oct. 22, 2009

I made this as the recipe directed excepted that I halved the recipe to feed 3. We loved it - the chicken was moist (amazingly so for boneless & skinless breasts) and tasty and not too strong of a vinegar flavor. My husband is not a fan of chicken breasts & he loved it. Will make again and again.

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Mickey

Cooking Level: Intermediate

Home Town: Walterboro, South Carolina, USA

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Reviewed: Oct. 18, 2009

We did not like this at all. The chicken turned out really dry with no flavor. If I were to ever make this again I would dip the chicken into the vinegar first then put seasoning on it.

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megan85

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Reviewed: Oct. 13, 2009

I have a twist on this receipe that is so good! Instead of apple cider vinegar, I use a really good balsamic vinegar and thoroughly brush both sides of skinless, boneless chicken breasts with it, and leave some in the bottom of the backing dish. I place thme in a shallow glass pan and sprinkle both sides with fresh ground seasalt/garlic (available in the spice aisle). Then I put a HEAVY layer of brown sugar over the entire top, and turn the breasts over, once during cooking. The combination of flavors is incredible.

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honeybeec

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Reviewed: Oct. 10, 2009

I could barely get my husband to eat half a piece. The vinegar taste was way too strong, even after I added a few TBSps of honey. There must be some real vinegar lovers out there to give this recipe such high marks. I won't be making it again.

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Deb

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Reviewed: Oct. 6, 2009

Too much vinegar, too pungent a taste. I will not make this again.

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Colleen

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Reviewed: Oct. 2, 2009

WARNING...this will smell up the whole house but it is TOTALLY worth it! Awesome flavor! It was not overpowering, as I feared it may have been, based on the smell. It had a such a nice bite to it.

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Jill'n'AZ

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Reviewed: Sep. 30, 2009

I usually don't give many recipes a bad review... And i love salt and vinegar chips.. but this was almost inedible.. absolutely sour..

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Janine

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Reviewed: Sep. 27, 2009

I followed the recipe and though the chicken was juicy, I think it had a bit of a weird taste.

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trishy2x

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Reviewed: Sep. 20, 2009

We were all disappointed. Don't get me wrong, the chicken wasn't bad. We were just expecting a BANG! from the apple cider vinegar, and it just wasn't there.

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BKIENBUSCH

Cooking Level: Expert

Home Town: Peoria, Illinois, USA

Living In: Paragould, Arkansas, USA

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Reviewed: Sep. 11, 2009

I made it as explained and I did not care for it.

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Liz

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Reviewed: Sep. 8, 2009

It was ok, not sure I'll make it again.

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CHICKENPARENTS

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Aug. 25, 2009

Very easy and very tender. I thought the vinegar would be too strong of a flavor because the odor was very strong out of the oven. I was pleasantly surprised to find that the vinegar flavor was nowhere to be found.

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SweetPea

Home Town: Saint Charles, Missouri, USA

Living In: O Fallon, Missouri, USA

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Reviewed: Aug. 10, 2009

really easy to make. Taste is good. I did change it up and seasoned it with onion salt, garlic powder, paprika, and a little Tony's Chachere's creole seasoning. very good!

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toniofhaymaekni

Cooking Level: Expert

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Reviewed: Jul. 28, 2009

Decided to take the advice of other raters and use basalmic vinegar. The chicken was ok, but was bland. We ate it, but will not cook it again.

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wendyloo

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Reviewed: Jul. 20, 2009

I don't understand the rave over this 'great' recipe...i tried it exactly as written and it turned out with no colour and in fact a total waste of perfectly good chicken breasts. I had to use my reserve gravy to make the chicken taste like anything.

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