The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: Oct. 31, 2009
This was great! Chicken was super-moist and the taste was simply delish. I followed the advice of another reviewer and added a couple of teaspoonfuls of light mayo for my kid, boyfriend and child loved it! Quite easy to throw together too. I'll be making this again. Thanks for sharing!
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Cooking Level: Beginning

Living In: Inglewood, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: Sep. 23, 2009
I loved this recipe! It is so incredibly easy to prepare and cook and it's DELICIOUS. The flavor is amazing. I actually just use dijon mustard and skip the mayo, and I don't use a bullion cube either, but it's still absolutely amazing. I like to pair it with wild rice, mixed veggies and a nice crusty bread. Mmmm!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.26 star rating.
Reviewed: Sep. 11, 2009
This was OK. It's definitely quick to prepare (and that's a HUGE plus for me!). This might seem strange, but every bite tasted exactly like my mom's deviled eggs! I like deviled eggs (especially hers), but on chicken???? I can't belive that these ingredients, once combined, were a dead on copy (wierd!). My only change was to scale all equivalents for three chicken breasts (I could only find three per package at my local grocery store) and sub equal parts dijon mustard (not stone ground) and light mayo for the dijonnaise blend. Served with Uncle Ben's chicken flavored long grain & wild rice blend, canned three-bean salad and fresh pretzel breadsticks that I picked up at my Italian market's bakery. My fiance agrees with my rating (and he has never tried my mom's deviled eggs since he HATES, HATES, HATES eggs - period!!!). Perhaps this will float your boat, but I think I'll take a pass... Thanks for sharing your idea anyways, Teri :)
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Cooking Level: Expert

Home Town: De Soto, Missouri, USA
Living In: Elgin, Illinois, USA
The reviewer gave this recipe 4 stars. This recipe averages a 4.26 star rating.
Reviewed: Sep. 10, 2009
Good for a quick and easy dinner.
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Cooking Level: Expert

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.26 star rating.
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Reviewed: Aug. 28, 2009
I changed it a bit for what I had on hand and it was wonderful! Seasoned the chicken breasts well with garlic, salt, pepper and a dash of cayenne... Browned them quickly in the olive oil. I substituted worcershire sauce for the lemon wich gave it some zing. Then I baked with the Dijonnaise sauce without the oil. Good!
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Cooking Level: Intermediate

Living In: Modesto, California, USA
The reviewer gave this recipe 3 stars. This recipe averages a 4.26 star rating.
Reviewed: Apr. 19, 2009
Loved the idea but it was too lemony for us and I love lemon. Next time, I think I will leave out the lemon pepper seasoning or cut back on the lemon juice.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.26 star rating.
Reviewed: Jan. 2, 2009
I didn't think this was very family friendly. The mustard and lemon was just to strong to be enjoyable.
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Cooking Level: Intermediate

Home Town: Olathe, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: Dec. 12, 2008
This is so good, made this the other night for supper, I didn't have boneless breast, so I used whole chicken legs, turned out very good, rave reviews from Hubby and son!
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Cooking Level: Intermediate

Home Town: Frackville, Pennsylvania, USA
Living In: West Lawn, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: Oct. 8, 2008
I really loved it! It's delicious and the chicken doesn't get dry. I will cook it for my friends next time. Thanks for the recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: Sep. 19, 2008
this is a good one. Pretty rich but yummy
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Home Town: Corona, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.26 star rating.
Reviewed: Aug. 28, 2008
This was ok. It tasted alot like olive oil. I also used yellow mustard & mayo instead of dijonnaise. I ate it, but didn't love it.
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Cooking Level: Intermediate

Home Town: Susanville, California, USA
Living In: Durham, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: Aug. 11, 2008
I followed this recipe, but used bone in chicken breast and baked for an hour. I also made my own dijonnaise, more dijon than mayo. Also just used fresh ground pepper instead of lemon pepper. I agree about cutting back on the olive oil. This was delicious and we'll have it again.
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Cooking Level: Expert

Living In: Raleigh, North Carolina, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.26 star rating.
Reviewed: May 17, 2008
This was good. I was a little disappointed just because the reviews were so good so I was expecting heaven, but it was fine. It was a good, solid recipe that's easy and the family likes it. It was a little greasy - I think I'll use less oil next time. Also I think I'll cut down on or cut out the bullion as others have said because it was really salty. My only change from the recipe was that I used vegan mayo (because I'm allergic to eggs) and mustard instead of the premade dijonnaise. So, I don't know if that made a difference, but it was still good & turned out really moist.
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Cooking Level: Intermediate

Living In: Maple Valley, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.26 star rating.
Reviewed: Mar. 1, 2008
This was so easy and the chicken came out moist & tender. I also cut the olive oil & half and found it to be plenty. The only complaint I have is it's too salty! I think perhaps 1tsp salt on top of the bouillon is just too much, next time I'll cut back to half tsp or less. Other than the flavor was good. A great recipe overall!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: Feb. 15, 2008
Simple, yummy, and MMMMM Good! We love Dijon in our house so I made my own blend of mostly mustard and a tad of mayo. Turned up moist and wonderful and was even yummy the next day. Make sure you have something to soak up the sauce. :)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.26 star rating.
Reviewed: Jan. 14, 2008
I cut the chicken in thins slices and served with honey mustard dressing in a salad..very good
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Home Town: Woodburn, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.26 star rating.
Reviewed: Oct. 30, 2007
Was good but on the bland side. We like more mustard taste over the mayo.
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Cooking Level: Expert

Home Town: Clovis, New Mexico, USA
Living In: Pie Town, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: Jul. 17, 2007
Fantastic! I used Grey Poupon mustard and just a touch of Miracle Whip light, and half the required oil. It was amazing. I'll definately make this one again.
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Cooking Level: Beginning

Home Town: Casper, Wyoming, USA
Living In: Staten Island, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: Jun. 10, 2007
Great recipie, i made my own dijonnaise sauce by useing real dijon and fat free mayo.Excellent blends and taste
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Photo by Oddball8945

Cooking Level: Intermediate

Home Town: Avenel, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: Jun. 2, 2007
Delicious and easy to fix. Not caring for dijon mustard, I made my own sauce using maui onion mustard with Vegenaise Salad Dressing. (We use Vegenaise because it doesn't have eggs in it.) I didn't put in the bouillon. It doesn't need it, and I don't need the chemicals and salt bouillon contains. The chicken turned out tender, and was a big hit. Served with mashed potatoes and a vegetable salad. If you don't like mustard, don't make this dish, but if you like it, try it. We found the mustard didn't overpower the chicken at all. It was just enhanced by it. I didn't have lemon pepper on hand, so I used a tad more lemon juice and regular pepper.
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Cooking Level: Professional

Home Town: Coupeville, Washington, USA

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