Reviewed: Nov. 2, 2009

The chicken was so juicy on the inside and crunchy on the outside! I used honey mustard, and used 3 table spoons. I also used bread crumbs and crushed croutons...it was all I had but I'm glad cause it turned out so great!

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cressida

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Reviewed: Oct. 30, 2009

Nice and moist just like everyone said it would be. I'd definately make this again and again!

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Lace

Cooking Level: Expert

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Reviewed: Oct. 2, 2009

I halved the recipe, but still used 2 T brown spicy mustard. I needed to crush the stuffing a bit. I did the 350 degrees with 30 minutes covered, 15 uncovered (and it was still a little dry). I liked it okay, husband didn't really care for it. The mustard flavor was good, especially with the stuffing. But it didn't seem to go with chicken. Probably won't make it again, since we already have leftovers I'll have to sneak onto the plates this week.

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ALK02G

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Reviewed: Aug. 29, 2009

I thought these would be a little more flavorful, but they were kind of bland. Also, the cook time was way too long (the chicken was so dry it was almost too tough to eat). I read through a lot of later posts and realized this was a big problem for others as well. Also, the instructions don't tell you to crush the stuffing mix but the picture shows the chicken in the fine crumbs not the whole stuffing mix. I'll try other recipes in the future but thank you for sharing this.

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southernyankee0214

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Reviewed: Aug. 14, 2009

Even though I am sensitive to wheat products, I made this recipe and loved it! In the future (Because I pay for transgressions)I will replace the crumbs made with a gluten-free bread. I'll probably have to bake it myself. lol Great-great recipe!

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cjweisser

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Reviewed: Aug. 14, 2009

This will definitely be a regular in my household! It was very easy to prepare and it was absolutely delicious! Next time I will crush the stuffing mix though!!

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Luv2Cook

Cooking Level: Expert

Home Town: Tunkhannock, Pennsylvania, USA

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Reviewed: Aug. 1, 2009

Great recipe! Very moist and EASY. Based on previous reviews, I used corn flake crumbs, doubled the mustard, and baked at 400 for 45 min. Next time, I will probably thin out the mustard/mayo/butter with a little EVOO and maybe add a dash of cayenne and some sesame seeds to the breading mixture. This one's a keeper. Thanks.

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larryb33

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Jul. 31, 2009

I've already made this twice since finding this recipe 3 weeks ago! It's so easy, and so good. I've made it with the stuffing the first time, and the second with Italian breadcrumbs, and i've found we prefer it with breadcrumbs. Love this recipe, it's now in my regular rotation. Oh, and I only bake it 1 hour at 350..comes out crispy but juicy.

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blue-eyes

Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

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Reviewed: Jul. 22, 2009

Very tasty! I used 3 chicken breast halves (large) and cut those in half. Also used a spicy mustard and added about 1 tbsp. of honey to dip. Put 1/2 box of stuffing mix in mini prep food processor to get a bit finer crumbs. Did not salt the chicken breasts as we feel the boxed stuffing mix is salty enough. I baked this 1 hour 15 minutes and it was crunchy on the outside and moist on the inside. Delicious!

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BethK

Cooking Level: Expert

Home Town: Fort Wayne, Indiana, USA

Living In: New Haven, Indiana, USA

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Reviewed: Jul. 18, 2009

My kids really enjoyed this and it was super easy to make. I only cooked it for an hour and it was very moist.

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beth04

Cooking Level: Intermediate

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Reviewed: Jul. 14, 2009

This chicken recipe is excellent....I used corn bread stuffing to bread it, otherwise I followed the recipe exactly......the dijon mustard gave a nice spice to it! I will definitely make this again! Cook it only one hour if you want it to be a little moist. Thank you Monica!

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barb57

Cooking Level: Intermediate

Home Town: Providence, Rhode Island, USA

Living In: Greene, Rhode Island, USA

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Reviewed: Jun. 28, 2009

My fiancé and I absolutely loved this recipe. I doubled the mustard, mayo, and butter mix. After breading the chicken breasts I put the extra mix atop the chicken breasts. I used another reviewer’s suggestion and cooked it at 400 degrees for less time. We served atop honey mustard rice, which my fiancé prepared flavoring the rice with mustard, honey, and spices to taste (we like to cook together). It was a really yummy meal! We will definitely be making this dish in our household quite a bit.

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ButterflyCafe

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Reviewed: May 28, 2009

Wonderful flavor! I used dijon mustard and cooked it 1 hour 15 minutes.

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Paula

Cooking Level: Expert

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Reviewed: May 21, 2009

Ok recipe. Pretty good flavor but but nothing to write home about.

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brandica8

Cooking Level: Intermediate

Home Town: Montclair, California, USA

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Reviewed: Apr. 21, 2009

Good flavor but they were far from being "crunchy" like the description states...then again I didn't follow the recipe to bake them for an hour and a half. Mine were almost over baked after 35 minutes! They were still good and I might make again just without the expectation of them being crunchy.

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Marlene

Cooking Level: Intermediate

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Reviewed: Apr. 19, 2009

This was great! I was looking for a different recipe - we always have the same old thing. Very easy! I liked the idea of the stuffing instead of breadcrumbs (which are good - but same old!) I used StoveTop chicken flavor stuffing and crushed it up good in a ziploc with a rolling pin. As another user suggested, I also sprinkled on some paprika with the salt and pepper. My younger son - skinny and a picky eater - ate more than 8 oz worth of this! Thanks for the new fave!

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Skrib

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Reviewed: Apr. 16, 2009

I skipped the mayo, and added a lot more mustard. I also crushed the stuffing mix and added fresh grated parmesan cheese to the breading mix. Perfect.

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WifeofBill

Cooking Level: Expert

Home Town: Altamonte Springs, Florida, USA

Living In: Winter Springs, Florida, USA

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Reviewed: Apr. 14, 2009

I thought this was just okay. I scaled down the recipe to just 2 and there wasn't enough mustard/mayo mixture. Maybe that's why it didn't turn out as good. I had to coat the chicken sparingly. If I try making this again I'll add more mustard because it tasted way too much like mayo. I also substituted the stuffing mix with Italian seasoned bread crumbs.

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kimiko611

Cooking Level: Intermediate

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Reviewed: Apr. 9, 2009

This chicken was really good. It was the first time I ever made any kind of breaded chicken and I was pleased with the results. However, I didn't think you could taste the mustard very much but I used regular yellow. Next time I will try a spicy mustard.

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KelAnn

Cooking Level: Beginning

Home Town: Pottsville, Pennsylvania, USA

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Reviewed: Apr. 6, 2009

This was very easy and very delicious! Simple things can turn out so yummy! I'm all about an easy night in the kitchen! Plus your family deserves something tasty....and this chicken tastes special without the fuss!

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