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!
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!
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.
I have two big improvements on the recipe.
1. Braise the breasts in a frying pan first, then put them in the oven in the pan. Shorten the cooking time to 11 minutes per side.
2. For heaven sakes, don't throw out the marinade. Put all of it, herbs, onions, everything, into a saucepan with 2 cups of dry white wine. Boil this down to a thin syrup, strain, and serve drizzled on top of the sliced breasts or as a dipping sauce.
You can vary the ingredients of the marinade. I left out the rosemary, used miren instead of water, added dry mustard and a splash of Worcestershire.
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.
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.
Just finsihed this dish and it was de-lish! I basically followed recipe with the exception of substituting the water for chicken stock plus I had no rosemary on hand. I marinated 5 hours then seared the outside of the breasts and transfered to a baking dish and poured some of the marinade ontop. Baked at 350 degrees for 25 minutes ( I baked 2 breasts). I let the meat rest for about 5 minutes and then sliced and put over salad with 1/2 baked sweet potato. Leftover marinade I poured into a small sauce pan reduced over med heat. Was great for dipping and whisking with olive oil as a salad dressing and drizzled ontop of everything. YUM! Hubby loved it and I will def. be making this again! oh yeah the cayenne MAY be a little too much for some. If you are sensitive to any "after" heat you may want to reduce cayenne.
What an excellent recipe! I made this tonight for my boyfriend and it was a complete success! The only thing I did different was to only use 1/2 cup balsamic vinegar, use italian seasoning in place of the oregano, rosemary, and parsley, added fresh garlic, and a splash of OJ. Let marinate overnight, and cooked at 350 for about 30-35 minutes. The chicken was wonderfully moist, and so tasty. My bf remarked he could taste many different flavors in the chicken as well. I will definitely be making this again! Thank you for the recipe!
I only rate the recipes that I like and can give five stars to. I love this recipe and make it every couple of months. It is impressive and simple.
