These were great! I seasoned my chuck roast with Emeril's Essence and black pepper and browned it in olive oil before putting it in the slow cooker. I added minced garlic, sliced onions, Worcestershire sauce, lots of black pepper,a pinch sugar and a couple bay leaves. So tasty! I served them on toasted hoagie rolls with melted provolone. We ate these for two nights, once with french fries and once with onion rings. There isn't a crumb left! Thank you! Thank you to the reviewer who suggested straining the juice through a mesh strainer and coffee filter. It took awhile, but I had my hubby do it and it was worth it. The juice was delicious and not greasy at all!

Reviewed On: Nov. 11, 2009

Great chicken! I used the bone-in breasts and removed the skin. I made my sauce first,adding in fresh minced garlic and sauteed it with the onion in 3 tablespoons butter. I used prepared yellow mustard instead of the ground. I seasoned my chicken liberally with Emeril's Essence before browning it in olive oil. I used the original recipe for this chicken not this lightened up version. I also used cider vinegar, not white. It was delicious and smelled sooo good while cooking. My family loved it! I served it will buttermilk mashed potatoes and corn on the cob. I will make this again for sure!

Reviewed On: Oct. 4, 2009

This was yummy chicken! I baked mine at 400 for 45 minutes on a Pam sprayed rack on a foil-lined cookie sheet. It was a little soggy but no one cared because it tasted so good! I seasoned my chicken breasts with Emeril's Essence and to the bread crumbs, (I used Italian seasoned), I added 1/4 cup fresh grated Parmesan cheese and 1-1/2 teaspoons dried parsley flakes. I did not have any butter mixture to drizzle over the chicken breasts, so I just sprayed them with Pam. I doubled the ingredients and used 8 breasts. I will make this again-yum!

Reviewed On: Sep. 7, 2009