Steph's Balsamic Chicken

This recipe is so out of this world it will make you say: " This is the only way I am making chicken from now on!" A perfect combination of garlic, rosemary, basil, oregano, and thyme. I used all fresh herbs for this.

Outstanding chicken recipe. I pounded the chicken thin, just like you directed and the chicken was moist and very alive with flavor. I thought the combination of herbs was magic. Thanks Stephanie C. My family voted 5-stars and your recipe deserves everyone of them.

When I saw the word "balsamic", I knew I had to give this a try. It was really good. I used the thin sliced chicken breast pieces -- I'm not sure if they are available everywhere, but they are perfect for chicken sandwiches. I think maybe they were a little too thin. Next time I am going to use the regular boneless, skinless chicken pieces and flatter them myself. I served the chicken with rice and the sauce was wonderful with it. Thank you for sharing this recipe.

My partner and I love balsamic anything. The zesty tang that it imparts to food is so wonderful. It helps you cut down on your salt intake. I pound my chicken breasts between two sheets of wax paper using a white wine bottle (one that has a long neck and no shoulder) by holding it by the neck and whacking. Works extremely well!

This was great! I initially wanted to make it for Sundried Tomato, Roasted Red Pepper and Artichoke pasta, but didn't realize I had to marinate for so long. I ended up marinating overnight and cooking it up for lunch. I sliced it over a salad made with lettuce, tomato, fresh basil, cucumber, and Buttermilk Ranch dressing. It was awesome! Think I'll make the pasta for dinner tonight... :) Thanks!