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How Not to Cook Chicken. Ever.

Updated on July 8, 2014
5 stars from 1 rating of Very Regrettable - Chicken Mozzarella Vinaigrette
Yummy Tomato-Basil Salad
Yummy Tomato-Basil Salad | Source
Yummy-looking Chicken Vinaigrette... Looks can be deceiving.
Yummy-looking Chicken Vinaigrette... Looks can be deceiving. | Source

Hubpages is a great spur to culinary creativity. Hubbers post new dishes daily. Discussions in Comments produce an ongoing cycle of variation and innovation, leading to tastier and more delicious recipes.

Unfortunately, where there's opportunity for extraordinary success, there's also opportunity for extraordinary failure. Chicken-Mozarella-Vinaigrette is one of these.

The plated result looks sort of tasty, and the tomato salad topping was delicious. The chicken tasted like licking the cap of a vinegar bottle - lots of vinegar, not horrible but vaguely unpleasant. The leftover liquid (dare I say sauce) may have been useful for salsa or flavoring other dishes, but it wasn't good eatin'. The mozzarella was tasty - what mozzarella isn't? But the other flavors overwhelmed it. It was a meal-saving consolation prize; thank the heavens for melted cheese.

In short, this recipe had an auspicious beginning and an almost inedible end. May this comedy of errors guide others to more successful culinary ventures.

The Birth of Chicken-Mozzarella-Vinaigrette

Hubpages' June Recipe Contest has already provided a number of excellent recipes complete with instructions and gorgeous photos of mouth-watering results. From Tomato Soup Cake to Petit Fours, Hubbers are pumping out recipes I can't wait to try.

Chicken-Mozzarella-Vinaigrette is a combination of two amazing recipes. After all, if they're great alone, they should be even better together, right? And simple dishes don't really need recipes, do they? Ingredients are more suggestion than recommendation, right? Few things could be more wrong.

A quick trip to the grocery store provided tomatoes, a basil plant and two vinegars for the salad. I forgot the onions completely.

The Chicken Prosciutto Mozzarella was more problematic. Mozzarella medallions were easy to find, but there were no regular boneless skinless chicken breasts, only Kosher chicken breast cutlets. They were also out of prosciutto.

I considered substituting pancetta, but opted for Italian-Mexican flair -- topping the stuffed chicken with tomato salad to lock in moisture and infuse flavor during cooking.

Cook Time

Prep time: 15 min
Cook time: 1 hour 30 min
Ready in: 1 hour 45 min
Yields: 3 servings
Stuffed chicken cutlet
Stuffed chicken cutlet | Source
Chicken in baking dish
Chicken in baking dish | Source
Cooked chicken [finally!]
Cooked chicken [finally!] | Source


  • 3 Kosher chicken cutlets
  • 6 Mozzarella medallions
  • 1 handful fresh Basil leaves
  • 6 Roma tomatoes
  • 1/4 cup balsamic vinegar
  • 1/4 cup red wine vinegar


  1. Chop tomatoes and basil. Mix with vinegars and refrigerate overnight.
  2. Slice cutlets lengthwise and insert 2-3 mozzarella medallions.
  3. Place stuffed cutlets in baking dish and top with tomato basil salad.
  4. Pour remaining vinegar over chicken (this is where things began to go wrong.)
  5. Preheat oven to 350 degrees. Bake for 30 minutes... bake for another 30 minutes... bake for another 30 minutes...
  6. Turn oven off and read a book. Hope chicken finally finishes cooking.

What Went Wrong?

By all accounts, this should have been a decent recipe. Lots of online recipes are pretty much chicken baked in vinegar - Chicken baked in vinegar sauce, Chicken with Red Wine Vinegar, and numerous other recipes from and

The key to these recipes is cooking the vinegar - either reducing it on the stovetop, or baking it in a shallow pan so that much of the liquid evaporates.

Possible improvements

  • Add less vinegar. This would reduce the final tartness pucker factor and greatly improve the flavor.
  • Add fewer tomatoes. This would reduce cooking time, and might allow some vinegar to evaporate in the oven.
  • Add tomato sauce. Tomato sauce might balance the tartness of the vinegar and eliminate the not-very-delicious acidity.
  • Add spices. Salt, pepper or something more exotic might have balanced the vinegar and improved the flavor.

Your Take on Improving Very Regrettable Chicken Vinaigrette

How would you fix this recipe?

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    • toomuchmint profile image

      toomuchmint 5 years ago

      I agree with your completely, OldRoses. Vinegar is a condiment and not a sauce. I've learned my lesson, no matter what some of the recipes may say. :-D

      Thanks for reading and commenting.

    • OldRoses profile image

      Caren White 5 years ago from Franklin Park, NJ

      I totally don't get recipes that use vinegar as a "sauce". Vinegar is a flavoring and should be used sparingly. I learned that the hard way making a recipe like yours with too much vinegar.

    • toomuchmint profile image

      toomuchmint 5 years ago

      Great idea Red! Red wine would be delicious - lots of flavor and moisture without the acid overload. Thanks for reading and commenting!

    • Redberry Sky profile image

      Redberry Sky 5 years ago

      This looks and sounds delicious and has some of my favourite ingredients in it - except of course the vinegar! I think if I tried this recipe (which I probably will!) I'd probably add only a dash of vinegar and use red wine in its place. My housemate on the other hand would probably double the vinegar amount and just throw in the whole bottle: good grief but that man likes his vinegar! :)

    • toomuchmint profile image

      toomuchmint 5 years ago

      Thanks Funom for your stopping by! :-)

    • Dr Funom Makama profile image

      Dr Funom Makama 5 years ago from Europe

      interesting and funny... trust me! Your advice has been noted.