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    You are in: Home / Recipes / Baked Herb Honey Garlic Balsamic Chicken Breasts Recipe
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    Baked Herb Honey Garlic Balsamic Chicken Breasts

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    Luvs 2 Cook's Note:

    Lovers of Balsamic vinegar will say yum yum.

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    Units: US | Metric


    1. 1
      Preheat oven to 425 degrees.
    2. 2
      Season chicken with garlic powder, salt, pepper.
    3. 3
      Combine remaining ingredients in a bowl. DO NOT ADD HONEY.
    4. 4
      Put chicken in a rosting pan and cover in mixture. Turn chicken to be sure both sides are covered with mixture.
    5. 5
      Drizzle half of the honey over chicken, cover and bake for 25 minutes.
    6. 6
      Baste, drizzle remaining honey on chicken, and return to oven uncovered. Bake 30 minutes more or until juices run clear.

    Ratings & Reviews:

    • on February 18, 2014


      Not totally inedible, but close. Weights Watchers has a honey balsamic chicken recipe that is 1000 times better. I really regret that I tried to make something different this time.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 02, 2007


      Things didn't quite goes as planned with this dish. As I was mixing the mushrooms with the vinegar and herbs, my power went out from a big storm. And it stayed out for 4 hours. So the mushrooms had to sit in the marinade for 24 hours. They were a bit strong, but still tasted fantastic! I look forward to tasting this dish the way it was meant to be prepared!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Baked Herb Honey Garlic Balsamic Chicken Breasts

    Serving Size: 1 (332 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 353.4
    Calories from Fat 124
    Total Fat 13.7 g
    Saturated Fat 3.9 g
    Cholesterol 92.8 mg
    Sodium 98.3 mg
    Total Carbohydrate 25.0 g
    Dietary Fiber 1.5 g
    Sugars 20.0 g
    Protein 33.6 g

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