The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Feb. 4, 2009
Tasty, but I wish the chicken had more of the flavor. I marinated it in the mixture, but it didn't seem to pick up much flavor
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Photo by LindaT

Cooking Level: Expert

Living In: San Jose, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Feb. 4, 2009
Awesome dish! I only used half the paprika called for. Pour the extra sauce over rice and this was a huge hit!
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Photo by Allrecipes

Cooking Level: Beginning

Home Town: Hudson, Wisconsin, USA
Living In: Kansas City, Kansas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.2 star rating.
Reviewed: Feb. 4, 2009
This was ok. I pounded my chicken breasts thin and baked them covered so it didn't take quite so long. Hubby said they were just ok. A bit too sweet for his taste.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Feb. 4, 2009
This tasted really good. The only thing I will do differently is use a glass pan next time. My non-stick metal pan is stained yellow even after several washes.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
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Reviewed: Feb. 3, 2009
This was very good. I used a spicy mustard b/c hubby likes food with a little kick. Also, as others suggested, I covered with foil for the first 30 minutes. I like this recipe because you can alter it to suit your tastes.
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Cooking Level: Intermediate

Home Town: Bridgewater, New Jersey, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Feb. 3, 2009
very good and easy. i took the advice of a few people... double marinade, reduce paprika, cover for 30 minutes. i'd even try a variation of this as a chicken salad sandwich... great over rice. if you wanted a better presentation, give it a quick browning in a pan first.
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JH

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The reviewer gave this recipe 2 stars. This recipe averages a 4.2 star rating.
Reviewed: Feb. 3, 2009
it was dry
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Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Feb. 3, 2009
I made this for the first time last night. Very good. Everyone loved it. I have decided to use the honey mustard for my salad dressing from now on. Thanks for a great recipe.
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Photo by loves2cook

Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.2 star rating.
Reviewed: Feb. 2, 2009
Good and easy with ingredients on hand.
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Cooking Level: Intermediate

Living In: Prairie Village, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Feb. 1, 2009
I chopped mine up and threw it in a salad. Mmmm good stuff. Oh yeah and I marinated it for 3 hours.
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Living In: Santa Cruz, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Feb. 1, 2009
This was very good - had a bit of a kick. I used spicy brown mustard and fresh parsley. I liked the overall flavors and texture, but I would prefer to have breaded baked chicken with this as a nice sauce (I'd thicken and reduce it) on the side next time. I seasoned my chicken with garam masala and it added a nice touch.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Jan. 28, 2009
Absolutley amazing chicken! My mom and I are attempting a diet together and we both agreed this was the most spectacular baked chicken... and it's good for you!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Jan. 28, 2009
My family loved this! I didn't use the basil (nothing green for the kiddos). Covered with foil the first 30 min as suggested. VERY EASY-had everything on hand...thanks!
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Cooking Level: Expert

Living In: Danville, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Jan. 28, 2009
Very good and easy. I did use dijoin mustard and I will make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Jan. 27, 2009
I had a bottle of Ken's Honey Mustard (dressing?) on hand, so I used that instead of honey and mustard. It was phenomenal. My husband is picky when it comes to chicken, but both he and I gobbled it up! Next time I will try it with actual honey and mustard.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Jan. 27, 2009
This is one of the family's favorite new recipes! I use dijon mustard and usually skip on the parsley, but other than that, this recipe is just perfect!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Jan. 27, 2009
I followed some suggestions on here and only dashed the basil and parsley on. I will definitely used honey mustard next time though. I mixed in the 1/2 teaspoon of paprika in with the honey mustard, but didn't use all of the marinade. The flavor wasn't that strong, so next time I will probably use all of it.
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Photo by ediblecottoncandie

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The reviewer gave this recipe 3 stars. This recipe averages a 4.2 star rating.
Reviewed: Jan. 27, 2009
This was good, but not fantastic. I think it'd be better grilled rather than baked and I may try that next time!
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Photo by ONAMA

Cooking Level: Beginning

Home Town: Geneva, Ohio, USA
Living In: Ladera Ranch, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Jan. 27, 2009
For very few ingredients this chicken dish was delicious and very simple to make. Served it with sauteed garlic green beans and a baked sweet potato! YUM :-)
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Jan. 25, 2009
As others I dropped the amount of paprika to 1/4 tsp. Otherwise did as directed. I'm back and forth on if I should try making this again. I think the sauce was better than the chicken. If I use this again I'm going to try it on grilled chicken or maybe fish or even as a salad dressing-pretty versatile actually. I think I'll try dijon mustards as some others did.
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Photo by MookiePie

Cooking Level: Beginning

Home Town: Mankato, Minnesota, USA
Living In: Omaha, Nebraska, USA

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