By Shirl (J) 831 on February 21, 2006
Photo by CulinaryExplorer
Photo by CulinaryExplorer
"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."
Serving Size: 1 (228 g)
Servings Per Recipe: 2
"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!"
"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!"
"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."
"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."
"Very good. Will do again. Thanks."
"Mild flavor. Nice if you feel like something light. If you want a stronger herb/spice flavor, this isn't the recipe."
"We really like this recipe. It is like low cal fried chicken."
"I can't believe how easy and delicious this recipe was! I doubled the ingredients except I only used all of 2 eggs. I sprinkled half of the remaining balsamic mixture on the chicken before spraying. After 15 minutes of baking, I turned the chicken over, sprinkled a little salt and pepper and the remaining balsamic mixture, and then sprayed the chicken. Baked the chicken for 30 minutes total and the chicken was moist and both sides were crispy. Yum!"
"While easy to make, and very moist, the flavor was not great for us. I followed the recipe exactly and my results were not "crisp" and the batter was a bit bitter. The chicken was amazingly moist, but I don't think we will try this recipe again."
"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 recipe #73051, 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."