*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.
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.
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.
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.
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.
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!
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.
Rating: 1 stars
I am a big fan of vinegar but I have to admit that this really didn't sound very good when I read the recipe. However because it looked very easy (and it was) I gave it a shot. The final product confirmed my suspicion. (I wish tht I had seen the suggestion to use the chicken in a sandwich or salad--with some other flavors this wouldn't be a waste.) I really am shocked by the sheer number of glowing reviews for this. Never again for me.