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Nutrition Facts
Serving Size 1 (77g) Recipe makes 4 servings The following items or measurements are not included below: 1/4 cup balsamic vinegar
Calories 156
Calories from Fat 91		(58%)
Amount Per Serving		%DV
	Total Fat 10.1g	15%
	Saturated Fat 2.4g	12%
	Monounsaturated Fat 5.2g
	Polyunsaturated Fat 1.8g
	Trans Fat 0.1g
Cholesterol 46mg		15%
Sodium 481mg		20%
Potassium 169mg		4%
Total Carbohydrate 0.4g		0%
	Dietary Fiber 0.2g	0%
	Sugars 0.0g
Protein 15.2g		30%
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Passover Dinner

Karen67

Baked Balsamic Chicken

Recipe #55673 | 50 min | 10 min prep | add private note

⁽¹⁰²⁾ RATE IT NOW Print Recipe

By: Barb Gertz
Mar 5, 2003

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.

SERVES 4 (change servings and units)

Ingredients

4 chicken breast halves, bone in
1/4 cup balsamic vinegar
1 tablespoon olive oil
1 1/2 teaspoons dried oregano
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper

Directions

1
Preheat oven 400 degrees.
2
Arrange the chicken bone side down in a 9-by-13 inch glass or ceramic baking dish.
3
pour the vinegar over them and sprinkle evenly with the oil, oregano, salt and pepper.
4
Bake the chicken 20 minutes and baste with the vinegar juices.
5
Bake 20 minutes more (depending the size of breast) or until juices run clear.
6
Serve chicken with juices spooned over them.

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Featured Reviews for This Recipe

From: Amy in Washington

On Nov 17, 2009

This was very easy and everyone loved it so it's definitely a keeper. I used boneless, skinless breasts and reduced the oven temp to 325 as another reviewer suggested. I mixed the vinegar and oil together and poured over the chicken, which I seasoned with s&p and an Italian herb mix. Cooking time was about 40 minutes.

1 person found this review helpful

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From: Mrs. DeVelopment

On Oct 25, 2009

This recipe smelled delicious, and would probably be okay in a salad, but I didn't care for it by itself that much. Would probably not make again. DH gave it 3 stars

0 people found this review helpful

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From: Marlena

On Mar 14, 2004

I like this recipe very much and have used it several times already. I use boneless skinless breasts and they come out tender and with an enticing aroma. After the chicken is cooked, I like to pour the juices into a small saucepan, then boil it for a few minutes to reduce it to a glaze which I pour over the chicken.

27 people found this review helpful

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From: *Pixie*

On May 18, 2003

This chicken smells wonderful when it is cooking and tastes even better when it's ready! And better yet, it does all this without packing in a lot of extra calories! Thank you for posting this recipe Barb.

12 people found this review helpful

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