Reviewed: Feb. 22, 2009

Good, I used fresh basil, wish I had marinated it beforehand for more flavor.

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cestbellexo

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Reviewed: Feb. 21, 2009

So easy and tastes great! I make twice the amount of sauce.

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Ruth

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Reviewed: Feb. 20, 2009

This was easy and tasty. Next time I will try dijon - the prepared yellow mustard was too strong.

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carrie z

Cooking Level: Beginning

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Reviewed: Feb. 20, 2009

Loved it. Easy to make and everyone liked it.

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GuatDad

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Reviewed: Feb. 19, 2009

I thought this was a great way to spice up boring chicken. I did follow a fe suggestions. First, I used dijon mustard, halved the paprika, and doubled the sauce. I also marinated it for 3 hours before hand. Make sure to cover the chicken with foil for the first 30 mins, it makes it so juicy and tender :)

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kittylover25

Cooking Level: Beginning

Home Town: Brea, California, USA

Living In: Irvine, California, USA

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Reviewed: Feb. 19, 2009

Enjoyed this and it was easy to make. I doubled the sauce which worked out well. I also used 1/2 Dijon and 1/2 yellow mustard, which gave it a little zip. I also only used 1/2 paprika. A tasty dish and only 230 or so calories. We had it over white rice which went good with the sauce.

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Gilly

Cooking Level: Beginning

Home Town: Toledo, Ohio, USA

Living In: Los Angeles, California, USA

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Reviewed: Feb. 19, 2009

Very Yummy! I did use djon mustard as I did not have regular, as well green onion, my company loved it, the chicken was very tender and I will definitely make this again!! Thankyou for the recipe!

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kyra

Cooking Level: Expert

Home Town: Golden, British Columbia, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Feb. 18, 2009

I took the advice of others and put half of the recommended amount of paprika. I finished off the dish with feta cheese. The cheese served as a nice contrast to the sweetness of the honey. This will be made again!

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kkc11

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Reviewed: Feb. 18, 2009

Was a very tasty meal, just nothing too special. I would probably make it again.

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onlyever42

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Reviewed: Feb. 17, 2009

Just made this last night, very easy and tasty. Would be great for salads or sandwiches...I am thinking of trying this on the grill in the summertime...

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Carla

Cooking Level: Intermediate

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Reviewed: Feb. 11, 2009

Wow- this was fabulous! This resulted in super tender juicy chicken and was SO EASY! I used only 4 chicken breasts with the original sauce yield, and baked it in an 8x8 glass dish. I left it covered for the first 20-25 minutes, then uncovered for about 40. The only other changes I made was to 1) use about 3/4 cup DIJON mustard, 2) used the same amount of fresh local honey and decreased the paprika to about 1/2 teaspoon. I reserved about 1/2 the sauce prior to baking for a dipping sauce when serving it- but the chicken simply did not need to be dipped in anything! It was fantastic! This sauce would be great over rice or used to marinate other things! Yum!

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NorCalRN

Cooking Level: Intermediate

Home Town: Carnation, Washington, USA

Living In: San Jose, California, USA

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Reviewed: Feb. 11, 2009

Very tasty and easy. Decreased the paprika by half as others recommended. Will definitely make again.

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Callie

Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

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Reviewed: Feb. 9, 2009

I would use half the honey next time.

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Sheris13

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Reviewed: Feb. 7, 2009

Excellent! The chicken was really moist and the sauce was delicious. Even my kids liked it!

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Laura

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Reviewed: Feb. 7, 2009

This recipe is delicious! My eight year old son, who HATES mustard ate two pieces of chicken! I ended up cutting the mustard down a bit and not adding the paprika, and it was delicious. I love the fact I had every ingredient on hand.

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jmhmom

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Reviewed: Feb. 6, 2009

Not bad, but not well received.

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thrasher'swife

Cooking Level: Intermediate

Living In: Rancho Santa Margarita, California, USA

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Reviewed: Feb. 6, 2009

I did not like this recipe. It had a very strong flavor and was difficult to taste the chicken.

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sloan.rd

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Reviewed: Feb. 6, 2009

This chicken was really easy. I was a little skeptical at 1st because the sauce smelt a little overpowering but it smelt good once it was cooked and my husband loved it. I'll be making it again.

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helen78

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Reviewed: Feb. 4, 2009

Thank you so much! This was great!

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KristenRapert

Cooking Level: Professional

Living In: Sikeston, Missouri, USA

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Reviewed: Feb. 4, 2009

I had a clue this wasn't going to be to our tastes when I took it out to turn over and I thought it smelled like dirty gym socks!!! My husband is the only one who even ate it. There is no way to describe the strange flavor and frankly I'm trying to forget it.

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