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Marinated Chicken Breasts Recipe

Marinated Chicken Breasts

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (125)

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Average Rating:

Total Reviews: 125

Showing 81-90 of 125

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  • on October 27, 2008

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    Is it ok to start with frozen chicken breasts and then refreeze them as recommended in the recipe?

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  • on October 10, 2008

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    Just tried this chicken and it was a success. I did not freeze the chicken, but let it sit in the fridge for about 5 hours. I used the lower suggested amount of each ingredient (example, if it said 1 to 2 tablespoons, I used 1 and used only 3 chicken breasts. Very flavorful and moist!

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  • on September 13, 2008

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    my husband who doesn't care for chicken brest loved them. Will make again.

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  • on July 29, 2008

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    I will def make this chicken again...It marinated for about two hours and the flavors were very bold and the chicken was extremely tender. I used the balsalmic...different taste but in a good way!

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  • on April 02, 2008

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    This is a great recipe to prepare on the weekend and pull out in the morning to defrost before going to work. Easy to make and it tasted great! No changes needed at all.

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  • on March 22, 2008

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    This recipe was very easy and delicious. The chicken turned out tender and moist with a fantastic flavor to it.

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  • on March 16, 2008

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    Good recipe for something nice and quick. I did not freeze as I needed to use the breasts for supper that night but I will be making more as it will be very nice to have on hand and already marinated.

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  • on September 04, 2007

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    I marinated the chicken for 24 hours, used balsamic vinegar and a combination of coarse mustard and dijon. Highly recommend!

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  • on August 30, 2007

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    I have made grilled chicken breasts every which way you can think off and this was one of the best. The combo of the spicy mustard and balsamic flavors were were wonderful. Easy, great and a must do again.

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  • on August 28, 2007

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    Made this for a family cookout. Everybody loved it! Will definitely make again.

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