Reviewed: Oct. 11, 2011

Quick, easy good recipe! Definitely will make again.

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3 users found this review helpful

Reviewer:

Dena

Cooking Level: Intermediate

Home Town: Temple, Texas, USA

Living In: Stanton, Kentucky, USA

Reviewed: Sep. 7, 2011

This was a mixed bag for our family. One person loved it, one person hated it, and one person thought it was okay. I had a hard time with the breading on the bottom of the chicken just turning into goop and sticking to the bottom of the pan. Not sure how to combat that. I'd probably give this recipe one more try and if it still gets mixed reviews it won't be added to the dinner rotation again.

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1 user found this review helpful

Reviewer:

teensie3

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Cooking Level: Intermediate

Home Town: Crystal Lake, Illinois, USA

Living In: San Pedro, California, USA

Reviewed: Aug. 27, 2011

I am still a newbie to cooking and this recipe was excellent! I followed a lot of changes other users made, especially the ones made by RedRobynNAU and it turned out wonderful! It was especially easy to make on a work night.

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Reviewer:

cmwebster86

Reviewed: Aug. 18, 2011

Suprisingly enough this was a very good dish! The only thing I did differently was use Italiian season bread crumbs instead of plain.

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Reviewer:

ali

Cooking Level: Expert

Home Town: Westminster, Maryland, USA

Living In: Naples, Florida, USA

Reviewed: Jun. 30, 2011

This was pretty good, but you could not really taste the dijon

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3 users found this review helpful

Reviewer:

heavensway

Cooking Level: Expert

Home Town: Woodland Hills, California, USA

Living In: Centennial, Colorado, USA

Reviewed: Jun. 21, 2011

This was actually really good and really quick and really easy. I will definitely make this again. I feel so bad having to waste a whole can of evaporated milk, though, as the recipe only calls for a fraction of what a can will give you so maybe you can substitute with a dry-milk variation or find another recipe to use the rest of your milk with, etc. Oh and make sure you make more of the breading mixture than what the recipe calls for. You will probably need it. I followed this recipe exactly and used 3 breasts and ran out of breading mix.... Enjoy!

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Reviewer:

EAUDEJANE

Reviewed: Jun. 21, 2011

Absolutely delicious! I've made it twice: once with evaporated milk and once without. I couldn't tell the difference. Love, love, love!

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1 user found this review helpful

Reviewer:

Spruillie03

Cooking Level: Beginning

Home Town: Geneva, New York, USA

Living In: Minneapolis, Minnesota, USA

Reviewed: May 8, 2011

We loved this. Very moist and full of flavor.

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Reviewer:

Mark

Reviewed: Apr. 7, 2011

Wonderful! Fast, easy and super flavorful. I thought the mustard might be too strong but everyone loved it. The cheese gets a little bubbly and crisp on the bottom and that makes the flavors even better. A keeper!

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Reviewer:

HOBBES7895

Cooking Level: Intermediate

Reviewed: Mar. 8, 2011

I altered the recipe due to gluten intolerance. So instead of using bread crumbs or panko, I just coated the breasts in shredded parmesan cheese. Here's what I did: I used 3/4 cup heavy whipping cream and 1/4 cup dijon mustard mixed together. Then marinated the breasts for an hour in it. Then, leaving the breasts coated with the creamy mixture, I covered them in shredded parmesan cheese. Placed two breasts in a greased baking pan, drizzled them heavily with honey, spooned the remaining mixture around the edges of the breasts, sprinkled on some more parmesan for good measure and baked at 475 until no longer pink inside. Scrumptious! The extra sauce is wonderful on the potatoes that can accompany the meal. Be careful the cheese doesn't burn on the bottom though.

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5 users found this review helpful