This is Giada De Laurentis' recipe with an addition of tomatoes. I have made Giada's version many times and it is always good, so I suspect that this is very good as well. I usually leave out the lemon zest, use a cut up whole chicken and don't bother with the parsley. For those that question amounts, the mustard should be 1/4 cup and the balsamic vinegar 1/2 cup, olive oil 1/2 cup and 1/4 lemon juice (hopefully the juice of one lemon). Gilda's recipe calls for 3 cloves of garlic which I think make it very tasty.
I marinated the chicken for 4 hours, however next time I'd probably prepare it in the morning and let the breasts marinate all day. Instead of marinating in a dish, I find it much easier to marinate in a ziploc bag (with air squeezed out) so that the chicken is evenly coated and you don't need to keep flipping the chicken. Do not omit the lemon! The tartness perfectly balances out the sweetness of the balsamic. Without the lemon, I found the chicken too sweet. My second bite had lemon on it and it was much better. Most importantly, 40 mins is much too long for chicken breasts at 400*F. I cooked the chicken for 20 mins, added the tomatoes, and cooked for 10 more. I might even cut back 2-3 more minutes next time, for a total of 27-28mins. A simple dish to prepare on those busy weeknights. Just pop in the oven when you get home from work. With a few tweaks, this could definitely be 5 star. I thought it was 3.5-4 stars but my boyfriend did not like it and asked me not to make it again.
AgaIn - if you need to tweak and alter so much why don't you list your own recipe.
After reading so many reviews - all of which add alter and change so many things I wonder ...
If you're like me and are just looking for something different and a pretty decent recipe to start with. Just follow the suggested recipe. It's very good.
I've been making this for over a year now - I increase the mustard, leave out the zest and swap out the tomatoes for a can of fire roasted diced tomatoes and I mix the can (with juice) into the marinade. This cuts most of the acidity of the balsamic while
Sounds delicious. Do you remove the chicken from the marinade to bake, or bake it in the marinade?
My date and I made this recently and absolutely loved it! I love anything balsamic and he had never really had it before so I took a chance at this recipe to sway him over to balsamic. He thought it was so good he insisted we make it again sometime! Followed the recipe exactly and it was wonderful.
I really enjoyed this dish. Very easy and healthy. I used lemon balsamic vinegar and skipped the zest. I also paired it with the recipe for "slow roasted tomatoes with feta olives and pine nuts" from allrecipes instead of adding tomatoes directly to the chicken. I marinated and then cooked the chicken on the grill.
I just made this recipe for Father’s Day. The only thing extra I added was more fresh garlic (4 cloves) Herbs de Provence and basil. I served it with Pesto Pasta mixed with fresh broccoli. Also when I marinated the chicken I cut it in strips so it would soak into the chicken better. I cut back on the cooking time 5 minutes because of that.
Next time I will add toasted pine nuts and fresh basil. My husband and I both loved it. Best new recipe I’ve tried in a while. Absolutely delicious.
I've made this a couple of times now; it makes for a great weeknight meal! I marinate the chicken breasts in the refrigerator for the duration of the day and begin preheating the oven the moment I walk in the door. Simple and tasty!
