Reviewed: May 24, 2012

My husband liked this a lot, I thought the flavor was okay.

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Reviewer:

erin

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Cooking Level: Intermediate

Reviewed: May 22, 2012

Tweaked it a little bit, used orange marmalade instead of honey. It was perfect. It was delicious on everything. Sweet and tangy. And very easy to make quickly.

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meli8513

Reviewed: May 20, 2012

I like more than a teaspoon when serving 6 so I tripled the amount of spices and almost doubled the amount of dressing. This came out very tasty, thank you!

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BonAppetitBaby

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

Reviewed: May 19, 2012

I did not care for this recipe. The sauce is so overpowering.

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sheshefoofoo

Reviewed: May 18, 2012

This was wonderful and so easy! Only 6 points on Weight Watchers Points Plus.

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Reviewer:

momajana

Reviewed: May 18, 2012

It was a very easy dish to make. Enjoyed it very much except for the basil. I'll leave that out the next time. Using the foil in the ist hour really kept it tender. My wife loved it, first time she's cleaned her plate in along time. The leftovers were still moist the next day.

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Reviewer:

gill35

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Missouri City, Texas, USA

Reviewed: May 15, 2012

Liked very well.... decied to try spicy brown mustard insteed of yellow mustard- gave more of a kick!!!

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Herbbiemae

Living In: Stroudsburg, Pennsylvania, USA

Reviewed: May 12, 2012

This was quick and easy, and the chicken comes out verrrry tender when cooked this way, so I really liked it for the amount of effort required. It could stand some dressing up if you have the time; however, this works on its own if you want something fast that requires just a few ingredients.

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Reviewer:

CaraKristin1

Cooking Level: Intermediate

Home Town: Burtonsville, Maryland, USA

Living In: Elkridge, Maryland, USA

Reviewed: May 9, 2012

I love anyting that is honey/mustard but this was just Ok -- nothing I would serve to company.

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Reviewer:

Judy

Reviewed: May 3, 2012

Great recipe! I used bone-in thighs and legs instead of boneless chicken breasts, since we eat chicken breasts most of the time. I increased the cooking time to 55 minutes to account for the different type of chicken. This was the most tender chicken ever! I put tinfoil in the botton of the baking dish so that the honey-mustard wouldn't bake to the bottom and scooped up the remaining mixture so that we could dip the chicken into the honey mustard. The honey-mustard itself was the perfect blend of sweet and tangy. I will definitely be making this again.

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