I am giving this a 5 because the marinade is versatile. I made this for my boyfriend a few months ago and we both really liked the flavor, but agreed that it tasted similar to something we'd had before. Finally, we figured it out....a spicy pasta salad dressing. The other day I used the marinade recipe and made an amazing pasta salad. I added more jalapenos than called for and used onion powder because I didn't have any onions on hand. If you make it too spicy just add a little extra honey or brown sugar to cool it off a bit. I used rotini pasta, cubes of coldy and cheddar cheese, grilled chicken and diced olives. It was even better cold the next day where I added some turkey bacon to give it a little crunch.

Reviewed On: Aug. 22, 2009

We absolutely loved this recipe!! My boyfriend and I wanted to make a quick and easy dinner with ingredients already on hand. We cut the chicken into chunks instead of just using 2 whole chicken breasts. We cut down on the olive oil a little bit and mixed it with melted margarine. We warmed some minced garlic in the metled margarine/olive oil then dipped the chicken chunks into the mixture. After coating the chicken well we dipped it into the breadcrumb/cheese/spices mixture. We baked covered for 30 mins, then uncovered for 10 mins. The chicken came out moist and juicy and the coating got a little crisp. It was absolutely wonderful!!! I will definitely be making this again

Reviewed On: Jan. 4, 2009

This recipe was amazing. I found this months ago, but was waiting for a special occassion to make it, what could be better than filets on sale at the grocery store? I only made a few slight changes. Instead of course dijon mustard I used spicy brown mustard. We love spicy brown, so everything that requires mustard we substitute spicy brown mustard. I think the recipe calls for a little too much rosemary. I liked the taste of the marinade, but didn't like all of the crushed rosemary pieces. So I through it in a blender on purree and it came out great. The pieces of rosemary were blended in the sauce and it thickened up a little. I marinated the filets for an hour, but took another reviewers suggestion and let them sit at room temperature. Instead of white sugar I used brown sugar when grilling my onions. I didn't have an indoor grill, so I broiled the steaks. Right before they were done I topped with blue cheese, then added the onions while serving. Next time I will melt the cheese over the onions to keep everything in place. I was a little worried all the marinade, onions, and blue cheese would taste together, but they came out wonderfully. My boyfriend said it was one of the best meals I have made and was a great meal to compliment the stressful day he was having. He just got lost in the yummy steaks. Great recipe!

Reviewed On: Nov. 23, 2008