Reviewed: Oct. 26, 2009

This was so easy and so moist! My family loved it! The only thing I did different was.. I only had a small amount of plain yellow mustard.. I has some honey mustard.. I used them both.. and I added garlic powder to the mixture.. I also used kosher salt.. it has a great flavor! I will be fixing it again!

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Mona

Cooking Level: Expert

Home Town: Portland, Maine, USA

Living In: Walnut Cove, North Carolina, USA

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Reviewed: Oct. 26, 2009

Excellent! Very easy to prepare and bake. Wonderful flavor! Followed the prep to a T. The only thing I did different was to cover with foil for the first 25 mins of baking. After turning and covering with remaining sauce, I left uncovered and baked for an additional 15 mins. Thank you so much for the delicious recipe!

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rbmisa4031

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Reviewed: Oct. 24, 2009

Simply fantastic!!! So easy to prepare, and the taste is heavenly! I added a little curry powder, the same amount as the paprika...I don't know if it enhanced the taste, but it was delicious! I substituted 1/3 of the mustard with Dijon. Also put 2 tbls. melted butter into the baking dish to create a little more juice. I baked for 25 minutes covered with tin foil, then removed...basted with the remaining mustard sauce...mixing some of it into the butter, for another 20 minutes. When finished baking I poured the butter and mustard drippings into a fry pan, added a dash of garlic salt...threw in some peeled raw shrimp and scallops and sauteed for 4 minutes, and served on a bed of rice. Drizzle remaining glaze over the rice. OMG!!! Your guests will be begging for this recipe!!! Highly recommend this dish. Serve with steamed broccoli, and a lettuce of your choice with an Asian Sesame dressing.

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Eddie

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Reviewed: Oct. 23, 2009

Absolutely love this recipe!! I put all the sauce in at the beginning making sure the chicken ( which I butterfly first) is coated on both sides. This way I don't have to turn and baste during the baking. It's delish and perfect for family and/or company. I didn't need to change the spices at all.

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andee

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 4, 2009

Followed recipe exactly and it was very good ... may reduce the paprika next time, but it definitely has good flavor, though a bit strong, as is, too. Great over rice and served with vegetables as a side.

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ah540004

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Reviewed: Oct. 2, 2009

Delicious and oh, so easy!! Definitely will do this again.

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Kaeli

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Reviewed: Oct. 1, 2009

Delish! I used half prepared mustard, half Dijon mustard, reduced the paprika by at least half, and doubled the basil since I had no parsley. Very good!

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Beau's Mommy

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Oct. 1, 2009

Really enjoyed it! I actually grilled it instead. Just loved the flavor and got my boyfriend to like it and he doesn't normally like honey mustard! Will definitely make it again!

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Jen

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Reviewed: Sep. 30, 2009

Eh..nothing special. It would of been better on a salad not as an entree.

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maryann

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Reviewed: Sep. 28, 2009

I am new to cooking and this was very quick and easy...the best part it was a hit with the diners!!!!!

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Ronnie-Cooks

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Reviewed: Sep. 22, 2009

this tasted great. full of flavor. cut down on the paprika and used only yellow mustard. my fiance loooves it

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rileyhashope

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Reviewed: Sep. 20, 2009

This is one of my boyfriend's favorites. I use half dijon and half yellow mustard and it always comes out delicious. I have done it by marinating the chicken and not marinating the chicken - it comes out delicious both ways.

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Gwen on the West Coast

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Reviewed: Sep. 15, 2009

Wonderful! I used prepared honey mustard, a little extra honey and thinned it w/olive oil. Didn't bother to marinade, just grilled the breasts and spread on at the end of grilling. Son and hubby both loved it. I will make this again.

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AMYG

Cooking Level: Intermediate

Home Town: Fort Myers Beach, Florida, USA

Living In: De Pere, Wisconsin, USA

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Reviewed: Sep. 5, 2009

It was very flavorful. I used dijon instead of yellow, which may have been why it was a really strong flavor. Very good, very distinctive. A sophisticated flavor for not much work at all.

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COOKINBIGMEALSEVERYDAY

Cooking Level: Intermediate

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Reviewed: Aug. 29, 2009

Not Bad at all. I used half of the Mustard/Honey Mixture. I think the flavor maybe pretty hefty if using the whole thing..

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ChityChef

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Reviewed: Aug. 25, 2009

Great, simple recipe. Used dijon mustard that was on hand, and less paprika than called for. Quick and tasty dinner, will definitely make again!

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GinaBean

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Reviewed: Aug. 24, 2009

I would give this an average rating. The chicken was very moist, but the sauce was very strong. If we try it again, I will definitely do different ratios of the ingredients :)

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Haley

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Reviewed: Aug. 15, 2009

Great. Didn't have the spices and used dijon mustart. Nice and easy. Can't wait to try it again.

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athenspie

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Reviewed: Aug. 5, 2009

i did not like it i would probably add less honey or i dont know it just tasted too much like medicine i dont know what i did wrong:S

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sonm17

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Reviewed: Aug. 3, 2009

This was great! I took other reviewers' suggestions and toned down the paprika, but otherwise followed it pretty closely. I sliced 2 my chicken breasts pretty thin and got 3 pieces out of each. Will definitely make again!

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