This is so GOOD! I love it. It is so easy to make. I drizzle butter over mine before I put the garlic salt and the brown sugar on it. Everyone at my house loves this one and I love how fast and easy it is to make. Sweet and salty with garlic-what's not love here.

Reviewed On: Feb. 20, 2009

This got 8 thumbs up at our house. Although my kids eat everything. I added mushrooms, black olives, tomatoes, and chili powder in lieu of the peppers, but would add the peppers if I had them. I used spicy beans, too. Finally I stirred brown rice right into the whole thing. My kids 12 & 9 have no problem with spice. We ate it with chips and guacamole. I have added this to the "meals to take skiing list." along with adding it to the meal rotation.

Reviewed On: Jan. 31, 2009

This makes it into my March Menu! Notes: If I make this again I will use only 1/3 cup butter. I will increase the mustard to 1/3 cup and use a sweet hot mustard. I will increase the curry to 1.5-2 tsp and add 1/2 tsp of hot sauce. These are our personal preferences as a family. We like everything to have a bit of a kick to it. Also, since my oven is on the fritz, I baked this for only 25 minutes in my Advantium 240 at 7, 4 & 2. (If you don't know what an Advantium is email me and I will tell you, or look it up on the web.)I would hate to be without mine. I have to watch it more carefully as the skin blackened some. Next time the upper lights can be turned down to about 4-5. Although, the breasts I cooked were HUGE. They were bone-in and over a pound each. Smaller breasts would clearly cook in a shorter time in the Advantium. Maybe 20 minutes. Either way, I can't complain about a yummy chicken and rice dinner on the table in less than 30 minutes. Thanks for a great recipe!

Reviewed On: Mar. 1, 2008