Crispy Balsamic Baked Chicken Breasts

Submitted by Shirl J 831

"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."

 

• Ready In: 45mins
• Ingredients: 8
• Serves: 2

ingredients

• 1⁄3 cup breadcrumbs (I used Italian)
• 1⁄2 teaspoon dry parsley flakes
• 1⁄2 teaspoon garlic powder
• 1⁄4 teaspoon garlic salt
• 2 teaspoons balsamic vinegar
• 2 egg whites (I used the egg beater style ones)
• 2 boneless chicken breasts
• salt & pepper

directions

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.

Reviews

[bad kitty 1116]

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!

 

[jobyrd]

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!

 

[carmendbryant]

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.

 

[Jonathan Melendez]

I loved this chicken so much! Baking it in the oven definitely makes it much easier and healthier. It's a great mid week meal!

 

[januarybride]

Moist? Yes. Tasty? Yes. Easy? Yes. Score! I put mine on a rack on top of my cast iron baker which I filled with carrots and broccoli to roast as a side. After 35 minutes on 400 everything was cooked perfectly. I agree that you need some sort of a dipping sauce if you put on the breadcrumbs with a heavy hand (as I do), however next time I will just do a light coating of crispy on the outside and see what happens.