Reviewed: Dec. 18, 2008

This was okay. I must have done something wrong because it was not very flavorful. Will try again with some adjustments, maybe marinade as others have suggested.

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Lov's2Cook

Cooking Level: Intermediate

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Reviewed: Dec. 9, 2008

Ewwww. I have tried tons of recipes frm this website, and this was by far the worst. All the ingredients by themselves sound great, but when you add them together something strange happens... I made this for my husband and my Mom and Dad, and they actually laughed at how bad the taste of the honey mustard mixture was.

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lizmarabel

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Reviewed: Dec. 5, 2008

Yum! So good. I did use boneless, skinless thighs since that is what I had on hand and I didn't bother with the salt and pepper. It was still wonderful!!!!

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JaymieR

Cooking Level: Beginning

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Reviewed: Dec. 3, 2008

I took the advice of others and did half regular mustard and half dijon i also cut the paprika in half. This was not a big hit at our household as my husband said 'it's edible but doesn't taste all that great'. The spices left a funny aftertaste. I think it should call for a dash of basil and paprika and parsley. I cooked the chicken in a shallow baking dish and it was very moist. I don't think I'll be making this again.

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Mrs. Mayfield

Cooking Level: Intermediate

Home Town: Waipahu, Hawaii, USA

Living In: Moody Afb, Georgia, USA

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Reviewed: Nov. 29, 2008

I made this for my fiance's family, and they all loved it! They even said that it was the best chicken ever!

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CLUELESSCHEF

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

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Reviewed: Nov. 25, 2008

EXCELLANT. I made this for my family and everyone loved it! I cooked it just a bit longer to get the glaze kind of crisp, served it with broccoli, and it was a hit : )

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Bobbi

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Reviewed: Nov. 10, 2008

Oh goodness! This was seriously awful. I used dijon mustard, which I really like on everything else, but this just didn't turn out. It was so bad that we couldn't even finish it. The one good point was that the chicken stayed extremely moist while it cooked.

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soon2bmrsdmh

Cooking Level: Intermediate

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Reviewed: Nov. 6, 2008

Thought it was pretty good but would definitely marinate it in the mustard next time as it didn't seem to soak into the chicken at all during cooking.

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rxpolarmuffin

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Reviewed: Nov. 4, 2008

Loved this recipe!!! It had the perfect amount of sweetness and tangyness from the mustard that made this into a wonderful dish! I added some freshly crushed garlic and fresh basil to the marinade. I put skewers through the chicken cutlets, let it marinate for about 4 hours and the grilled them! It was a big hit in our family (usually anything that is on a skewer gets eatten!) A personal preference - I like this recipe better than the onles that call for honey and soy sauce - because this recipe (honey and mustard keeps the chicken cutlets as a light color after grilled. I don't like how the sot sauce "stains" the cutlets to a deeper/darker brown color, looking like dark meat.) This recipe is a sure keeper!

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Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: Nov. 1, 2008

Tangy, easy, and delicious.

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Samantha Li

Cooking Level: Beginning

Home Town: Fremont, California, USA

Living In: Davis, California, USA

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Reviewed: Oct. 19, 2008

I used Ken's Honey Mustard in place of Honey and mustard and added the seasoning. It really turned out so good!

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Cheryl

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Reviewed: Oct. 14, 2008

Eh. Not that great. Followed the recipe. Kind of weird. If you want something equally as easy but WAY better tasting, try the baked teriyaki chicken on this site.

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CookiEpiphany

Cooking Level: Intermediate

Home Town: Smithtown, New York, USA

Living In: Newport News, Virginia, USA

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Reviewed: Oct. 10, 2008

Not bad, quick and easy. Perfect for a night when you're running late.

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Cassie

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Glendale, Arizona, USA

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Reviewed: Oct. 8, 2008

So easy and so good! This is my go to recipe when I want a quick meal and don't want to go to the store.

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keelywalgama

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Reviewed: Oct. 6, 2008

This recipe saved me tonight. It is a quick fix that everyone liked. There was nothing left. We will make this one again.

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CYNDITG

Cooking Level: Expert

Living In: Washington, D.C., USA

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Reviewed: Sep. 22, 2008

A nice dish! I used Dijon mustard and it was really nice - very flavorful, but not too sweet, nor too spicy. Served with rice pilaf. Will definitely make again.

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Bunnie

Cooking Level: Beginning

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Reviewed: Sep. 20, 2008

I am giving this 4 stars because my husband and kids gave it 4 stars. I did not care for it though. It is super easy. Even though I didn't care for it, I would recommend you give it a try since you may like it. Afterall, I was the only one in my family who didn't care for it.

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Martha and her daughter

Cooking Level: Intermediate

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Reviewed: Sep. 17, 2008

This was great! My kids loved it and had seconds and thirds! Will cook again.

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Angie

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Sep. 3, 2008

Yum, yum, yum! Easy, flavorful, tender and juicy! This one is a keeper. I used Dijon mustard and baked in a smaller pan as many suggested. Thanks for this one!

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Cathie

Cooking Level: Expert

Home Town: Decatur, Georgia, USA

Living In: Lawrenceville, Georgia, USA

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Reviewed: Aug. 27, 2008

great recipe....my husband and i absolutly loved this chicken. I didnt make any changes to it... It was sooo good. I will be making this again for sure.....its a keeper :)

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