Oh my gosh is right! Absolutely loved this chicken. I made this to serve 6. I marinated the chicken all day in balsamic with olive oil and used whole eggs instead of egg whites. The balsamic flavor was perfect. The only thing I will change next time is to cook the chicken on a rack so that both sides get crunchy. My family loved this and I cant wait to make it again. Thank you so much for posting this!
This was a great dish! I followed the suggestions of a few others and added some extra seasonings and drizzled the extra balsamic/egg mixture over the tops. I put the extra crumbs on last just to keep it from getting soggy on top. I also finished them up in the broiler for just a couple minutes to crisp up the outsides just a tad. The flavors were great, very earthy. I served it with a pasta and broccoli side and it was just the perfect compliment to the chicken. It was very easy to make and it didn't even mess up my kitchen! Thanks for a great recipe!
Delicious! While it was cooking, my husband kept commenting, "Something smells REALLY good." I used more balsamic vinegar (based on other user comments) and got a mild balsamic flavor. I used more herbs and garlic powder, and I'm glad I did. The meet was quite tender. A keeper -- thanks for posting!
I have made this twice now. It is very quick and easy and uses ingredients that I usually have on hand. Thanks.
This chicken was VERY moist! I was just disappointed that the "balsamic taste" just was not there....
I've tried to cut back on the amount of chicken I feed the family, which I'm sure they appreciate. However, this is one of those dishes I could easily make once a week! It's extremely tasty, and the chicken comes out moist every time I make it! And the leftovers - just as awesome!
Really Great! I used breast and some boneless chicken thighs because my husband prefers dark meat. I kept an eye on them because they were so much smaller then the breast. Next time I will cut the breast to be the same size as the thighs and place the thighs around the outside of the baking sheet so they can get more heat. I think by doing it that way they will be done at the same time. My daughter even ate them without adding ketchup (which she never does). Thanks Shirl! Made with Wilted spinach salad, Wilted Spinach Salad and it was the perfect side.
Awesome! I have cooked this a few times, and really, it's just so simple and I have everything on hand to make it =). It also is very quick, so it is wonderful when I don't want anything too elaborate. Thanks for sharing!
I made exactly as directed but it was very bland. We couldn't taste the balsamic at all. I probably won't try it again.
I just did a search for this hoping someone had posted it on Zaar, this is the exact noe I was looking for. I have made this three times now and it's absolutely amazing. Crispy on the outside, juicy and tender inside and the perfect mix of flavors, plus it's super simple to make. Thanks Shirl for posting this. :) Just came back to edit after making this for the fifth time, bf asks for this often as he loves balsamic. I use 1/4 cup Eggbeaters and I've been using the plain bread crumbs instead of italian. Depending on size of breasts, I might need to double the crumb mixture, but the egg/balsamic amts are perfect. I, too, drizzle the tops with leftover egg/balsamic, then sprinkle on salt/pepper, add another few pinches of crumb mixture, then spray a bit of Pam on top. I also bake this on a Pam-sprayed metal rack (the same kind used for cooling cookies and whatnot) over a foil-lined baking sheet which allows the bottom to crisp up. White rice goes great with this. I love french-cut green beans, so usually serve it that, too.