Monday, August 1, 2011


This is a very light breaded chicken recipe.  Very easy to make.  Great hot summer days.  If I hadn't tried this at a friend's house, I would not have tried making it.  Chicken and balsamic vinegar is not a taste I would have put together but it works!! Very light taste of balsamic vinegar makes it special.  I also think it is quite versatile.  It can be served on a bed of salad or with side dishes like potatoes and barbecued asparagus.  I am also going to try serving it as a sandwich in a nice Panini bread with a side of French fries and raw carrots. 

4 large chicken breasts (sliced width wise)
3/4 cup water
1/3 cup olive oil
2 tablespoons balsamic vinegar
2 tablespoons dried onion flakes
3 teaspoons Italian seasoning
3 teaspoons dry mustard
2 teaspoons thyme
2 teaspoons salt
2 teaspoons pepper
Lots of breadcrumbs
  • Slice chicken breasts width wise only if they are very thick
  • Mix all except breadcrumbs together and place in a large glass pan that you will use to marinade the chicken
  • Add chicken pieces to the marinate.  Poke chicken with a fork to make sure it will soak all the marinate
  • Marinade in the fridge for 1.5 hours (If you are in a hurry, 30 minutes is sufficient).  Be sure to turn the chicken at least once.
  • Prepare your cooking pan by lining with cooking paper
  • Put lots of breadcrumbs on a plate
  • Take each piece of chicken out of the marinade making sure each side is wet and dip in breadcrumbs.  Make sure both sides are covered with breadcrumbs
  • Preheat oven to 425 degrees
  • Cook for 30 minutes turning at least once