Balsamic Marinated Chicken Breasts Recipe

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Most Helpful Positive Review

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!

—luv2cooknbake!

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Most Helpful Critical Review

Oct 20, 2008

Not a bad recipe, but I agree with one of the other reviewers: that the variety spices were virtually indestinguishable from the balsamic. (I used a high-quality balsamic, maybe that's why) I'd recommend the following additions/changes: -5-6 cloves of fresh garlic -Soy sauce (1/4 cup or so) -a bit of brown sugar Tasty! thank you!

—amberations

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220 Ratings

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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.

—tatersmom

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Jun 24, 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.

—Jillian

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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.

—Jan

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Jun 13, 2008

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

—freeflykami

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Jul 15, 2008

Fabulous! Marinated for about two hours, and then grilled on the BBQ on med-low for 30 minutes - moist and full of flavor - entire family loved it!

—KerriJ

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Jul 03, 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..

—Cheesecakemama

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Nutrition

Calories
222 kcal
11%

Carbohydrates
8 g
3%

Cholesterol
97 mg
32%

Fat
4.3 g
7%

Fiber
0.4 g
2%

Protein
35.7 g
71%

Sodium
244 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Balsamic Marinated Chicken Breasts

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 222
Calories from Fat: 39

% Daily Value *
Total Fat 4.3g 7 %
** Saturated Fat 1.2g 6 %
Cholesterol 97mg 32 %
Sodium 244mg 10 %
Potassium 356mg 10 %
Total Carbohydrates 8g 3 %
Dietary Fiber 0.4g 2 %
Protein 35.7g 71 %
** Sugars 6.8g
Vitamin A 6 %
Vitamin C 2 %
Calcium 5 %
Iron 18 %
** Thiamin 8 %
** Niacin 174 %
** Vitamin B6 45 %
** Magnesium 13 %
** Folate 3 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.