This was very yummy. Nice and crunchy and very flavorful and most of all easy! I used cornbread stuffing for the crust and my favorite spicy mustard with a little dijon mixed in and used Kraft Olive oil mayo. Also adjusted the time because I cut my chicken breasts in half and put them on a rack in my metal baking pan. Within the hour dinner was on the table. My Hubby even enjoyed this recipe and he's not much of a chicken eater!

This recipe did not sound too appealing, but I was wrong. I used 3 tbs dijan and bread crumbs and cooked for 35 mins. The whole family wanted seconds.

I used dijon mustard, and bread crumbs instead of stuffing, but it was awesome! My boyfriend LOVED it, and so did I. Very easy to prepare, although it's a little messy. But that's half the fun in cooking! Tip: When reheating leftovers, use a little dijon mustard/mayo mixture to dip it in!

Cooked 35 min @ 400*F, and it was done and juicy. Subbed plain yogurt for mayo. Quite good, and definitely easy.

This chicken is quite tasty but nothing about it really screams DEVILED chicken. The flavor of the mustard and mayonnaise are really lost when they are rolled in the stuffing. I used stovetop stuffing in the chicken flavor and I think that is really dominant. It has small and large pieces and makes the crust very crunchy and it's also salty so that makes up for the seeming lack of flavor. I would make again but I would almost describe it as a crunchy baked chicken. I have to add that some people don't think this has enough flavor but they are using italian bread crumbs. The stuffing mix is very flavorful and that really makes the dish.

This chicken was very easy to make and it turned out great. I will definitely use this recipe in the future.

I've made this recipe a number of times and everyone loves it! A few changes - I typically use skinless chicken thighs since the meat is juicier, and then I can skip the butter altogether. Like most others, I add a dash of oregano, garlic powder and whatnot, but I also add mustard... dijon mustard to the mayonnaise, and then also add a dash of dry mustard powder to the breadcrumb mixture as well. Love that taste! Thanks for sharing this recipe!!

Simple, tastes great with red potato salad and deviled eggs! Super fast and you don't have to watch over it all evening! Set the oven and go!

We really enjoyed this recipe as another suggested using boneless thighs makes them less dry very tasty indeed!! will make again

We didn't really like this.

I definately agree with the reduced baking time. I baked 2 large chix breasts- cut into 4 pieces each @ 400 degrees for 35 min. and they were done perfectly. I enjoyed the ease of breading but was not crazy about the flavor.

too mayonnaise-y for my taste, but could have lost flavor from my substitution of italian breadcrumbs & parmesan for the stuffing.

This was really good! I will definately make it again. I used herb seasoned croutons and crushed them into big pieces so they stayed crunchy. YUM! :)

I was surprised my family liked this so much. I thought it would be really mustard-y, but the flavor mellowed out as it cooked. I followed previous reviews and cooked at 400 for 45 mins. Nice and moist chicken. Also, I used 1 Tbsp (heaping) of dijon and 1 heaping Tbsp of grainy mustard. I also cut back on the mayo a little. Lastly, I only used about 1 cup of cubed stuffing from the bag and 1 cup of croutons - both crushed but not to small crumbs. The bigger chunks could withstand the baking better and stayed more crunchy than bread crumbs alone.

WOW! This was tender, juicy (could cut it with a fork!) and crunchy. I used crunchy Italian bread crumbs and baked at 400 for about 35-40 minutes. Will definitely be added to our rotation!

This is tasty, and goes together quickly. I use a thermometer, and cook the chicken to 155 (the internal temp will rise to 160 while resting). This took about 45 minutes in my oven, even using a glass baking dish. Cooking for an hour and half would have ben WAY too long.

Very good!!!