I was looking for a recipe to pair with an 'important' bottle of chardonnay - and this was perfect. I made the recipe as stated and it was great. The sauce reduced nicely to a thin but creamy consistency, which kept it lighter and not too rich. The sauce was perfectly seasoned by the prosciutto - DO NOT add more salt to this until you reduce it and taste it as most of the time you will not need more. The hazelnut crusted chicken was some of the best chicken I have had in a long time and paired perfectly with the wine. Thanks for a great recipe that will see lots of use with my special chardonnays! BTW, I served the chicken and sauce with roasted asparagus and kamut linguine - yum.

Reviewed On: Aug. 22, 2007

Wow - this took me all of five minutes to put together and it is fantastic! We have been looking for dressing recipes as we have vowed to never use store-bought again and honey mustard is my husband's favorite flavor. This is exactly what a dressing recipe should be - simple, no artificial ingredients, and delicious. Thank you so much for this recipe - I will send it to every salad lover I know.

Reviewed On: Apr. 29, 2007

This is an easy and flexible recipe that is a staple at my house. I will admit to a few minor changes that you might like to try. My husband and I enjoy saucy dishes over rice, so I cut the chicken up into bite size pieces, then dusted with flour and pan-fried them in the oil with 1 Tsp fresh garlic. I followed the rest of the recipe the same, save for increasing the OJ and Hoisin to 1/2 cup to make more sauce to put over the rice. Chopped peanuts are good when you don't have cashews on hand. I know this alters the recipe somewhat but the basic flavors are still there. The chicken pieces comeout very tender and flavorful and the sauce is tasty without being overwhelming. I think my husband would eat this every day if he had his way and if there are leftovers, they always disappear the next day. Thanks for the great recipe - the best ones are flexible!

Reviewed On: May 30, 2005