Crispy Balsamic Baked Chicken Breasts

From: artistclogger

On Mar 11, 2008

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.

From: WildWaysPaige

On Feb 28, 2008

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!

From: Derf

On Apr 26, 2006

Have had this in my print outs for some time, so happy I had the opportunity to use it tonight, it was wonderful, lovely crunchy on the outside and juicey moist on the inside. I didn't have any dried parsley but had some fresh, the first from the garden and I didn't have any garlic salt so I used seasoned salt with the garlic powder, worked just great. Love the balsamic and I also used egg beater egg whites. This is a real keeper, thanks sooo much for sharing, it is in my permanent file. I should explain the dark section on the outside crust, I just couldn't resist, there was left over balsamic vinegar and egg left, so I drizzled over the chicken, sorry just couldn't help myself, love balsamic!!

From: QueenChefTC

On Jan 31, 2007

Very good and easy recipe! My DB and I loved it. I really enjoyed the flavor and the only changes I made was that I drizzled the remaining egg wash and vinegar over the chicken before baking then added a little bit more vinegar Thanks for the great post.