Crispy Balsamic Baked Chicken Breasts

Total Time
Prep 5 mins
Cook 40 mins

Oh my gosh !!! This recipe is outstanding. It comes from ShellMarr on the helpforIBS boards. I made it last night and it is a keeper.

Ingredients Nutrition


  1. Put bread crumbs, parsley,garlic powder,and salt in medium bowl and mix.
  2. Whisk together vinegar and egg whites in smaller bowl.
  3. Dip chicken in vinegar mixture then dry mixture.
  4. Place on sprayed cookie sheet.
  5. Spray the top of the chicken breasts with cooking spray (I used butter flavored)
  6. Sprinkle with a little salt and pepper.
  7. Bake 400 for 30-40 minutes, till fork tender and juices run clear.


Most Helpful

This recipe is awesome. The other reviews were so right-crispy outside, so moist inside. I changed the servings to six , but I used 3 eggs instead of the 6 egg whites and 2 tablespoons balsamic. I added 1/4 cup fresh grated Parmesan to the bread crumb mixture and added the pepper right into the crumbs and omitted the regular salt. I took another reviewers suggestion and cooked the chicken on a Pam -sprayed rack that I placed on a foil-lined cookie sheet. The chicken was crisp and yummy and smelled so incredible while baking. My husband took one bite and said"this is good chicken!" Thanks , I know I will make this many more times. I served it with chicken flavor Rice-a Roni and a blend of carrots, broccoli, cauliflower and zucchini. UPDATE-these are still my favorite!

bad kitty 1116 December 15, 2009

I signed up to be a member just to rate this chicken. First, let me explain that I am celiac, so I miss "crispy outer crust and moist inside" in the same dish. I used breadcrumbs that I keep in the freezer made from uneaten slices of GF bread. I thought the breadcrumbs (mine are plain) needed a 1/2 t of italian seasoning to the dry mix, and I added the parmesan cheese suggested by bad kitty 1116, and then I added 2 T olive oil to the wet mix and omitted any oil spraying. Mine needed to cook the whole 40 minutes, but it was worth the wait! I know this is a low fat recipe, but I think next time I might make a pocket in the chicken and insert a slice of provolone. Shirl (J) 831, this is a GREAT recipe! Thanks!

jobyrd February 13, 2010

Great chicken, a lot of flavor. Make sure you serve it with a wet side, (pasta). Great crunch. I did put it on a rack to make sure both sides were crunchy. I would like to come up with a dip or sauce for it.

carmendbryant September 08, 2010

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