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