CRISPY BALSAMIC BAKED CHICKEN
#163793 - 03/24/05 02:03 PM
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Shell Marr
Reged: 08/04/03
Posts: 14959
Loc: Seattle, WA USA
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Made this last night for dinner...it turned out VERY well, the coating was nice and crisp and not soggy on the bottom at all.
CRISPY BALSAMIC BAKED CHICKEN
2 servings
1/3 cup bread crumbs
1/2 tsp dry parsley flakes
1/2 tsp garlic powder
1/4 tsp garlic salt
2 tsp balsamic vinegar
2 egg whites
2 boneless skinless chicken breasts
salt and pepper to taste
Put bread crumbs, parsley, garlic powder and salt in med bowl, set aside. Whisk together vinegar and egg in a small bowl. Dip chicken into egg mixture and then roll in dry ingredients. Place on cookie sheet sprayed with cooking spray. Spray tops of chicken with cooking spray, sprinkle with a little salt and pepper.
Bake at 400 for 25-30 min or until breasts are fork tender and juices run clear.
Approx 275 calories per serving
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Think I'll make this for dinner tonight! What did you serve with this? I'm sure just about anything would work!!!
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I made EASY SAFFRON RICE with it....but your right, it will go with LOTS of stuff!
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Shell thanks for this yummy recipe. I made this today for my family. We all loved it! Even the kids. This was so fast and easy to make. I'm going to use this over and over.
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Oh, GOOD...I'm so glad you liked it!!
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I made this Friday. Then, when it was about to go into the oven, I realized I'd forgotten the basalmic vinegar!  It was still yummy! And next time I'll use ALL the ingredients! LOL
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LOL... now that is something that I would do! LOL Let us know how you like it...
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Hi Shell, your recipe sounds delicious. Since we dont get Balsamic vinegar can I use any vinegar? I would like to try this one of these days. Jenny
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Quote:
Hi Shell, your recipe sounds delicious. Since we dont get Balsamic vinegar can I use any vinegar? I would like to try this one of these days. Jenny
I've tried seasoned rice vinegar and it was yummy... a little sweeter.
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Another great recipe, Shell. Joe told me at least 3 times that he really, really likes this one - I guess he wants it at the top of the list for repeats!
As usual, many thanks.
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[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]
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Oh, that is wonderful....I'm so glad you and Joe baby like it!! 
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Made this tonight Shell and hubby and 15 month old son loved it!!! It was so good and so easy! Thanks for another great recipe!!
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Quote:
Made this tonight Shell and hubby and 15 month old son loved it!!! It was so good and so easy! Thanks for another great recipe!!
Yah!! I'm glad you and your family liked it... what did you serve it with?
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Formerly HanSolo. IBS, OCD, Bipolar, PTSD times 3.
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All I did was serve it with white rice and steamed veggies. It was perfect!!!
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Made this again last night. I remembered to use the balsamic vinegar...unlike the first time I made it. 
It was yummy and will be made (correctly) again. 
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LOL This is still one of favs... I need to make again soon too!
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I dusted the chicken breasts lightly with flour (used my small strainer as a sifter) before dipping in egg mix, then bread crumbs. It seems to make more of the egg mix adhere so there's more balsamic flavor and it makes the crust even crispier. Joe said it's the best version I've made.
BTW, I serve this with MCV's Twice Baked Sweet Potatoes - they go great together.
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[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]
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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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Which one would be best to bake first, since they require different oven temps? 
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IBS-C with pain and bloat
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I made this the other night but it didn't taste very good. I dusted the chicken w/flour (suggested by another poster), then in the egg/balsamic mixture, then the bread crumbs, & baked as directed. I couldn't taste the balsamic at all, it just tasted like garlic powder. Except for the flour I followed the recipe exactly. What did I do? Should I try it w/out the flour?
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IBS-A...I can never make up my mind 
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I wouldn't think the flour could cause it to not taste good. I tried this as well (did not do the flour) and mine turned out great. Might be worth trying again, or could just be a different strokes for different folks situation.
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Jen
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I've never noticed the basalmic flavor to be very strong at all; it's in there as just a hint.
I've also taken to shaking some Italian seasoning from Penzey's instead of the spices called for. Except for the garlic powder. I love garlic.
I've also left out the basalmic (on purpose) and used lemon pepper seasoning in place of the Italian seasonings. Really good that way, too.
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I'll try it again w/out the flour and see how it works. Thanks guys!
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IBS-A...I can never make up my mind
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