Reviewed: Dec. 31, 2008

Very good! I used a spicy mustard that I had in the fridge, and added herbs to panko for the breading. Easy and delicious!

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KMRINNH

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Reviewed: Dec. 30, 2008

This turned out just OK. The stuffing was hard to coat the chicken with ((and I even blended it further in the food chopper)) I tried anothers suggestion of mixing the leftover mayo mix with the rest of the stuffing and spooning it on top. Not sure what I was expecting really, but it crusted up and came off in one big chunk. I liked the idea...but we will be sticking to other chicken recipes. Thanks though...

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D89BUTTONS

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Grain Valley, Missouri, USA

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Reviewed: Dec. 28, 2008

i messed up this recipe and it still came out great. first of all, i scaled it down for 2 servings. it cooked for about a half hour. i forgot to grease the baking dish (still came out fine) and forgot to season with salt/pepper (added at the end). i took the advice of warming the dish first (didn't help) and using corn flakes (was great!) i also eyeballed the dijon mustard, adding a tiny bit more. we both enjoyed it.

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RobynHG

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Reviewed: Dec. 27, 2008

My family loved this. Quick and easy. This will become a 'regular' weeknight meal for us. Thanks for sharing!

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Carrie Y

Home Town: Washington Boro, Pennsylvania, USA

Living In: Lititz, Pennsylvania, USA

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Reviewed: Dec. 22, 2008

My family loves this chicken. I followed some of the other reviewers and used a Miracle Whip/sour cream combo as well as dijon mustard to give it a bit more tang. I let my 5 year old crush up the stuffing mix as it's better super crushed. We tried thighs once, but prefer breasts. It only needs to be cooked for about 35-40 min depending on how thick your chicken is. Super moist!

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atl_tiger

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Dec. 16, 2008

This has become a regular in our house for dinner. So easy and very deliciouse!!! I even fix it when I entertain another family for dinner. It is a hit - yummo!!!

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Heather

Cooking Level: Intermediate

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Reviewed: Dec. 14, 2008

This is a great recipe. I've made it twice now and have only made one change. Since I used the frozen boneless breasts they didn't need to cook as long. So I cooked them at 350 for about 45 minutes. They came out perfect!

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eliray

Cooking Level: Intermediate

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Reviewed: Dec. 11, 2008

Easy and good. I know people hate it when others "review" and do not follow the directions completely. I did use a substitution and used Italian breadcrumbs instead of the stuffing mix since I did not have any. The results were delicious. Crispy chicken that everyone loved. Baked for one hour only, but my pieces of chicken were sort of small. Also used dijon mustard instead of regular since I needed to use that up and that was also really good.

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SarahMc

Cooking Level: Intermediate

Home Town: Teutopolis, Illinois, USA

Living In: Edwardsville, Illinois, USA

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Reviewed: Dec. 11, 2008

I am giving this 4 stars because I modified it slightly by using finely crused herbed crutons instead of stuffing. I have to say...this recipe kicks "shake and bake" butt!

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Dani D

Cooking Level: Expert

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Reviewed: Dec. 8, 2008

This chicken was the bomb! We all loved it. I didnt change anything with the recipe. Thanks for it we will have it again. The next time I make it Ill add a little parm cheese and use a spicey mustard to see if it makes any difference.

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Stacy

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

Living In: La Grange, North Carolina, USA

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Reviewed: Dec. 3, 2008

I didn't see anything on the ingredients for this to be called "deviled" so, here's what I did--I marinated the chicken in "original RED HOT pepper sauce" for a few hours then when ready to cook I followed the recipe by breading them and they came out deviled. just like the KFC smackers but not as hot because the meat marinated in the sauce and not poured on top after coating with breading. If you like spice in your meals try it this way. deelish!!!! try it wish mashed potatoes and a green salad to cool the mouth.

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Rosa G

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Nov. 30, 2008

This was great. I had to make a few changes because I didn't have all the right ingredients but they were minimal. Like I used spicy brown mustard instead of regular mustard. I absolutely recommend doing that. I didn't have the stuff to make the coating either so I crushed up some club crackers really fine, added italian seasoning, garlic powder, just a little crushed red pepper flakes and a dash of paprika (I was thinking it would be good because there is always paprika on deviled eggs...I also didn't measure any of the seasonings I used, sorry.) absolutely fantastic. My fiance said it was the best chicken he has ever had.

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Tina W

Cooking Level: Intermediate

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Reviewed: Nov. 29, 2008

Omitted mayonnaise.

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krhardesty

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Reviewed: Nov. 23, 2008

I only made two breasts ( just my husband and me here now) but I kept the same amounts of the mayo and mustard. They were moist and Delicious!!! My hubby said I could make that ANY time, OR ALL the time!!! He raved about it! Thanks!!!!

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Carol W

Cooking Level: Intermediate

Living In: Townsend, Massachusetts, USA

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Reviewed: Nov. 21, 2008

Very good, I think next time I'll crush up the stuffing a bit because the large chunks got really crispy/hard in the oven. Everyone really enjoyed it though!

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Anne

Cooking Level: Intermediate

Living In: Mishawaka, Indiana, USA

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Reviewed: Nov. 20, 2008

Very, Very good. Really easy and tasty. Had none left, will for sure make again, and again

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Jess

Cooking Level: Expert

Home Town: Willmar, Minnesota, USA

Living In: Raymond, Minnesota, USA

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Reviewed: Nov. 17, 2008

Very good chicken dish! I substituted dijion mustard for the regular mustard and really loved the flavor. Next time I will make more of the sauce to coat the chicken in. I cut the recipe in half for my family and cooked 45 minutes.

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Candice

Cooking Level: Expert

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Reviewed: Nov. 16, 2008

My whole family thought this was fantastic. We used a box of chicken stuffing mix and put it in a baggie and smashed it into bread crumbs. I used more mayo and dijon mustard. I cooked it only 60 mins. Can't wait to make this again.

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lainaw

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Reviewed: Nov. 13, 2008

This recipe is very good. I wish I would have had more sauce, so when it was done I could drizzle it over the top. That would have took it to the top. Thanks for the recipe.

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SimplyCortney

Cooking Level: Intermediate

Living In: Sidney, Ohio, USA

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Reviewed: Nov. 12, 2008

I'm a vegetarian and I made this for my husband. It was so easy and I didn't even need to taste it along the way. He loved it! I did use italian style bread crumbs instead, but it still came out perfect! This recipe is a keeper!

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