An easy, rewarding recipe. The results are similar to what you'd expect looking at the ingredient - there's no big kick-in-the-mouth flavor, but rather a pleasant, sweet, and mild flavor. Both the mustard and the honey come through clearly. As others have noted, I used a few modifications: -I used less butter. -I added a little bit of salt and ground garlic to the honey, Dijon, and butter mix. -After dipping the chicken in the sauce, I then rolled the chicken in unseasoned breadcrumbs. -I flipped the chicken once midway through baking. -Since I used breadcrumbs, I do not baste the chicken, but I did pour a little more honey on each piece a few minutes before the chicken was done cooking. This isn't gourmet, but it doesn't try to be either. It's simple, easy, and good.

Reviewed On: Feb. 11, 2008

Great recipe. The melts taste good, they're good for you, and they're easy to make. No surprises here - the sandwiches taste just as you'd expect them to. If you like avocado, mushrooms, tomatoes, and cheese, this one is a winner.

Reviewed On: Feb. 11, 2008

Best Jamaican Jerk dry rub I've used. Beats store bought rubs and sauces hands-down. I used it as a dry rub on Chilean Sea Bass, and the results were nothing short of incredible. For the Sea Bass, I reduced the salt content - it seemed to high for seafood. However, the recommended amount of salt works fine for meats. This dry rub also makes a delicious addition to standard BBQ sauces.

Reviewed On: Jan. 11, 2008