Waaaay better than buttercream. This was one of THE best frostings I've had in a long time. It has the light texture and taste of the whipped cream frosting from the bakery I buy my cupcakes and cakes at. It's very easy to use through a piping bag and frosting tip. I will never use a different frosting recipe again.

Reviewed On: Jan. 1, 2012

I really liked this recipe. I cheated and used store bought pie crust because I didn't have time to make a homemade crust (made this dish after a lonnnnnng day at work). Next time I will omit the oregano. I'm not a big fan unless it's in Italian food. Other than that... I liked it.

Reviewed On: Nov. 29, 2011

This was very good. I used the suggestions of others and put the paprika, garlic salt and salt on one side. I used Honey Mustard. I didn't have any problems with getting the fried onions to stick. After I pounded the chicken breasts I put them in a zip lock bag and poured the mustard in and let them sit for about 15 minutes. I then put the fried onions in a different zip lock bag to crush them. Poured the crushed fried onions in a pie dish and then put the mustard covered chicken in the pie dish to coat. Came out beautifully. Because I only used 2 breasts that were pounded, I only had to cook them for 40 minutes and they came out done and juicy! This is definately on my rotation and will be trying it out with different mustards. Thanks for sharing the recipe!! :)

Reviewed On: Nov. 15, 2011