Reviewed: Dec. 18, 2007

Loved this- made dinner for myself and my roommate. We liked it so much I made a second batch for leftovers. I added red pepper flakes to the mix. Also, I did not follow the proportions in the recipe- I just poured in the vinegar and salt (and pepper flakes) liberaly.***update*****I just made this again ( a few days later) and just wanted to say again how much I LOVE it.

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Kathleen

Cooking Level: Beginning

Home Town: Cranford, New Jersey, USA

Living In: Verona, New Jersey, USA

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Reviewed: Jul. 30, 2007

Great recipe! The preparation was almost too easy and the chicken breasts came out tender and juicy even though they were skinless.

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JOEMARATHON7

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Reviewed: May 16, 2007

Very moist and delicious! My husband asked me to make it again and even our two toddlers ate it happily.

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Kira S.

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Reviewed: Jan. 28, 2007

Didn't think it was that great. Neither did my husband. Although the chicken was moist, it provided no flavor.

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dsacks

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Reviewed: Jan. 15, 2007

Really great and easy! I made an extra chicken breast and used it for a great salad the next day. Will make again!

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ILve2eat

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Reviewed: Aug. 6, 2006

I'm sorry, I love vinegar and experimenting with cooking, but this just didn't work for me. This is rare but I couldn't even finish it. The chicken was unappetizingly pale looking, and tasted strongly of vinegar even after I cut down on it a bit. To me, it had a weird metalic aftertaste. My boyfriend said it was ok but he didn't want to keep my leftovers for later use, so I definitely won't be making this again.

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Babzil

Cooking Level: Intermediate

Home Town: Pecs, Baranya, Hungary

Living In: Pamplona, Navarra, Spain

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Reviewed: Jun. 5, 2006

The recipe was alright the first time I made it. After reading other reviews I chose to use both the apple cider vinegar and red wine vinegar. I made to recipe again and chose to use apple cider vinegar and balsamic vinegar. I found the flavor to be better, the chicken more tender, and the color of the chicken to be more appealing.

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ABRSMITH

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Reviewed: May 21, 2006

Other than this being good for a quick, easy meal to prepare, I wasn't impressed. Sorry.

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FOODGU1

Cooking Level: Expert

Home Town: San Diego, California, USA

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Reviewed: May 2, 2006

I was very pleasantly surprised by this dish! It sounded very odd, but I thought I'd give it a try because I had the ingredients around even when the cupboards were practically empty! My husband and I loved the tangy flavor and the meat turned out so moist. I used 3/4 cider vinegar and 1/4 red wine vinegar. Except for the fat from the chicken itself this is virtually fat-free... the pan doesn't even need greasing. And consider this: If you want to make something quick and easy for your family, this is healthier and took half the time as mac and cheese from the box! I will definitely be making this again.

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janel47

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Reviewed: Mar. 8, 2006

This recipe sounded strange, but it sure was good, and ridiculously easy. I didn't like the thought of baking raw chicken (would have looked too pale!), so I seasoned and browned it first in a little oil in an oven-safe skillet, then added the garlic and vinegar. Cooked to perfection in 35 minutes! Thanks!

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Kelly

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Feb. 15, 2006

Easy dish to prepare with no prep work. Chicken has been a little dry both times I have made this. Leftovers are great for salad.

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FASTFINAL137

Cooking Level: Expert

Home Town: Clearwater, Florida, USA

Living In: Plant City, Florida, USA

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Reviewed: Feb. 3, 2006

I used 1/2 cider vinegar and 1/2 red wine vinegar, alse sprinkled seasoned salt and rosemary on breast. They had a good flavor and moist. I doubled the vinegar for extra tang. Family enjoyed and I will keep playing with different seasonings.

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TCSTEFFEY

Cooking Level: Intermediate

Home Town: Ixonia, Wisconsin, USA

Living In: Canisteo, New York, USA

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Reviewed: 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.

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Cathalain

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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Reviewed: Jan. 5, 2006

an easy way to make chicken. It turned out pretty good, not too tangy.

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SHANNON W

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Reviewed: 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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LOVES1031

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Hartsville, Pennsylvania, USA

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Reviewed: Sep. 10, 2005

Was an okay dish, but probably will pass it over in the future.

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Teresa

Cooking Level: Intermediate

Living In: Iron Mountain, Michigan, USA

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Reviewed: 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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CHRISTAMACD

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: 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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Teal Cuttlefish

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Reviewed: 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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BKcook

Cooking Level: Beginning

Home Town: Bethlehem, Pennsylvania, USA

Living In: Parkville, Maryland, USA

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Reviewed: Dec. 29, 2004

I used boneless breast tenders and used an oven bag to bake the chicken. I was very pleased with the flavor. It was a nice change from the typical chicken dishes I've made. Easy, flavorful, and healthy.

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TEIK75

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Cider Vinegar Chicken

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