Reviewed: May 21, 2013

I'm a FACS teacher and had my students in Nutrition & Wellness class make this in a poultry unit. They loved it SO much that I had many take the recipe home and make it for their families! Some of them sat over the pot as they made the topping and smelled it the whole time it was cooking!! This was by far one of the best recipes we made all year, taste wise, and it was healthy and easy to make. You just can't beat that nowadays.

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Reviewer:

k6crawford

Reviewed: May 20, 2013

I thought this was great because I love balsamic. Since I have two small children I add a bit of honey to cut out the tang that was a little to intense for them the first time I made this. I also add mushrooms, bell peppers, garlic and fresh herbs from my garden. If we want some kick a squirt of rooster sauce is perfect. I brown the chicken in my Dutch oven and then add all the other ingredients and pop it in the oven at 350. I leave the skin on the chicken except for my husbands piece because it grosses him out. Thanks so much for sharing this recipe.

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Reviewer:

PAINTNMYNAILS

Cooking Level: Expert

Home Town: Fresno, California, USA

Living In: Santa Rosa, California, USA

Reviewed: May 19, 2013

This recipe is AMAZING! I made it for the family at the cottage and the reviews were over the top - my normally picky nephew exacts words was "that it rocked". The only thing that I did to improve the texture of the chicken to make it more juicy was the following and the results were very positive. I braised the chicken breasts for a few minutes on each side and then transferred the chicken, and added all the ingredients into a large baking dish and baked it for 30 minutes at 350. After letting it sit for 10 minutes, I then took each of the chicken breasts and cut them at an angle into diagonal medium sizes pieces and served on a platter in the sauce. Cutting at an angle can add moistness to chicken breasts and allows the favor of the sauce to penetrate....plus easier to serve to kids and larger groups.

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Reviewer:

Alanna Fox

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Toronto, Ontario, Canada

Reviewed: May 18, 2013

This was delicious and really easy to make! I used half of a very large onion and one diced fresh tomato in place of the can but followed the recipe otherwise. The Balsamic flavor is strong so don't make it if you don't like Balsamic vinegar! I served it with yellow rice and fresh Tatziki.

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Reviewer:

Amy

Reviewed: May 18, 2013

Excellent! Delicious and hearty! I used regular salt instead of garlic salt, and added chopped garlic cloves along with the onions. The sauce was fabulous over spaghetti squash. Will definitely make this again.

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Reviewer:

hixercise

Cooking Level: Intermediate

Living In: Bridgewater, New Jersey, USA

Reviewed: May 17, 2013

This was really good and pretty simple! I love one pan dishes! I followed the recipe to a T except that i added only half balsamic and half chicken broth so my kids would eat it. Served over white rice with salad! YUMMY!

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Reviewer:

KAZSIL

Cooking Level: Beginning

Reviewed: May 13, 2013

simple and delish! this one is a keeper for a fast and healthy weeknight meal!

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Reviewer:

Elagain

Cooking Level: Expert

Home Town: Providence, Rhode Island, USA

Living In: Westport, Massachusetts, USA

Reviewed: May 10, 2013

This recipe is so easy & so good! I sauteed onion and garlic before adding the chicken (which I coated in salt, pepper, garlic powder, and poulty seasoning). The seasonings are great with the balsamic (which I am a big fan of) so I really enjoyed this one & will make again.

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Reviewer:

kels3

Reviewed: May 10, 2013

This wasn't my absolute favorite (not real big on chunky tomatoes and the balsamic was overpowering for me), but my husband liked it. Next time I might cut back on the balsamic vinegar so it's a little less strong.

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