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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MookiePie

Cooking Level: Beginning

Home Town: Mankato, Minnesota, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Jan. 25, 2009

This was very good and very easy!I had to cut off my 3 year old because he was going to eat the chicken I was saving for DH. Made it twice in one week, great with rice! As suggested, I only used half of the paparika as suggested by others. It worked just as good on bone-in chicken thighs. One suggestion though-after the chicken is cooked through, stick it under the broiler for about 5 minutes or so. It crisps up the chicken and makes it delicious!

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jentroj

Cooking Level: Intermediate

Living In: Sacramento, California, USA

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Reviewed: Jan. 23, 2009

The family loved it!

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roythe2nd

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Reviewed: Jan. 23, 2009

This was an awesome recipe! Super quick and easy. I used dijon mustard like other people suggested and it was great. I will definately make it again.

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SallyM1985

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Reviewed: Jan. 23, 2009

There just wasn't enough of the honey mustard to cover the chicken well, and the coating was very thin. The flavor didn't pack the punch I was hoping for. Will not make again.

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SanDrizzle

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Reviewed: Jan. 22, 2009

I love this recipe. It's so easy to make!

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Kim

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Reviewed: Jan. 20, 2009

I made this tonight and it was a huge hit! My kids said it was the best ever. I followed the reviewers and cut the paprika in half. I also covered the pan (used a smaller one) with foil for half of the baking time. Served it with a side of cinnamon mashed-yams and almond rice. Def. a keeper!

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Momof5

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Reviewed: Jan. 19, 2009

i did not like this at all.

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shannon

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Reviewed: Jan. 18, 2009

I used only Dijon mustard, so the flavor was a little too strong. I will mix yellow mustard in next time I make it to soften the flavor. Otherwise, it was a quick, easy recipe that my family enjoyed. I will marinate the chicken as other reviews have suggested.

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Donna

Cooking Level: Expert

Living In: Carmichaels, Pennsylvania, USA

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Reviewed: Jan. 17, 2009

Made this last night, and it was great! Super easy, and tasted wonderful. Followed the recipe exactly. Will definitely be making this one often.

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HB

Cooking Level: Intermediate

Living In: Redondo Beach, California, USA

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Reviewed: Jan. 17, 2009

This recipe is REALLY good, I will absolutely make this dish again. I served it with long grain and wild rice and sauteed broccoli. The only changes that I made in the recipe was I used dijon mustard and added a jar of whole mushrooms. I also seared the outside of the chicken before I actually baked it just to add some color. A must try recipe!!! Even the kids loved it.

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mosley4

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Reviewed: Jan. 14, 2009

I thought this recipe was great. I gave it a four star because the amount of spices were a bit to much I would cut down the basil and paparika by half. Overall, yummy.

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shanny116

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Reviewed: Jan. 14, 2009

Very flavorful. A bit sweet for my families taste so I cut down on the honey a bit. Also following other reviews I cut the paprika a bit. Will use this recipe as a marinade for the grill in the future.

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jbafia

Cooking Level: Intermediate

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Reviewed: Jan. 14, 2009

The chicken was so tender! Probably the best chicken recipe I've ever made!

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Dana

Cooking Level: Expert

Home Town: Newark, Delaware, USA

Living In: Port Orange, Florida, USA

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Reviewed: Jan. 12, 2009

This was a pretty good recipe. Not as much punch as I was hoping for, but very healthy. Will try again using a few ideas from previous posters.

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stephanie

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Reviewed: Jan. 10, 2009

Great! Used a dash of Cayenne Pepper instead of paprika...for a bit of hotness to this sweet chicken.

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Julz

Cooking Level: Intermediate

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Reviewed: Jan. 9, 2009

VERY YUMMIE! Based on some people's suggestions that the paprika was too much I seasoned each chicken breast with a little salt, paprika, and garlic powder. I only mixed the mustard and Honey together (with a little bit of Hot sauce because we like things spicy) and cooked the chicken as the recipe states. It came out moist and delicious.

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CAFERREN

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Reviewed: Jan. 8, 2009

I'd say this recipe is just ok; although my bf really enjoyed it. While I had had enough before finishing the 1st helping, he had 2 helpings. The chicken was very moist and flavorful (it was good, definitely not disgusting), it just wasn't a flavor that I wanted too much of. The only changes that I made were: cutting the paprika in half and using only 1/3c. of Dijon mustard. I agree with other reviewers that the basil and parsley were too much. I may try this one again as a base with some tweaking, but in the meantime, I think I will continue to look for another recipe.

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