Ingredients
-
4
-
1/4
-
1
-
1 1/2
-
1
-
1/2
-
-
-
-
-
-
-
-
-
Directions
Baked Balsamic Chicken,Love balsamic vinegar, hope you enjoy this chicken. Note; I have found that it’s better with boneless, skinless chicken breast or boneless, skinless thighs. Baking time may be less due to size.,Could I add chopped zucchini and potatoes to the bottom of the pan. I made this dish once before with boneless,skinless breasts layered on onions and garlic and cooked at 325 for 35 minutes. It was delicious and juicy. (Although I slightly increased the oil and vinegar). Just curious if adding some red potatoes and zucchini would get mushy. Does anyone know? I would like the veg to have a roasted flavor! Thanks,I’ve recently discovered the deliciousness of balsamic vinegar and so I was excited to try this recipe. used the ingredients as stated and used boneless, skinless chicken breasts. I started them out at 350 degrees for 11 minutes and then realized the recipe stated that the temperature should be at 400 degrees. So I bumped up the temperature. I kept an eye on them to make sure that I pulled them out as soon as they were done. Even with that, they came out dry and very unflavorful. I think the only way to save these is to cover them up with barbeque sauce. This recipe is not for me.
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Steps
|
1
Done
|
Preheat Oven 400 Degrees. |
|
2
Done
|
Arrange the Chicken Bone Side Down in a 9-by-13 Inch Glass or Ceramic Baking Dish. |
|
3
Done
|
Pour the Vinegar Over Them and Sprinkle Evenly With the Oil, Oregano, Salt and Pepper. |
|
4
Done
|
Bake the Chicken 20 Minutes and Baste With the Vinegar Juices. |
|
5
Done
|
Bake 20 Minutes More (depending the Size of Breast) or Until Juices Run Clear. |
|
6
Done
|
Serve Chicken With Juices Spooned Over Them. |
