Reviewed: Nov. 12, 2008

This is a pretty good recipe. The mayo/mustard combo keeps the chicken really moist..and as other reviewers noted, the listed cooking time in the recipe IS WAY OFF. 35-40 minutes is perfect! To help the chicken be crunchy on the bottom while it's cooking, I put about 1/2 tblspoon of olive oil in the bottom of the glass dish I used, and let the oiled dish pre-heat in the oven (w/o the chicken) for about 5-7 minutes. Then I put the chicken into the glass dish, and let it bake for 38 minutes.

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LMEYER

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Reviewed: Nov. 10, 2008

Pretty good! I cooked the chicken in a skillet first with lemon pepper and then coated. I also used Light Miracle Whip and honey dijon mustard. I'll definitely be making these again!

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newlywedmel

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Reviewed: Nov. 9, 2008

Definitely a keeper in our house. The chicken was very moist and flavorful.

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Kristi

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Reviewed: Nov. 8, 2008

This was absolutely delicious! I am always on the look out for recipes that can be easily adjusted to feed one or more people, and this was perfect. I did use seasoned bread crumbs instead of the stuffing mix because that's what I had on hand and it turned out fantastic. :)

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tieki rae

Cooking Level: Beginning

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Reviewed: Nov. 7, 2008

darn good

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sandez

Cooking Level: Beginning

Home Town: Wallingford, Connecticut, USA

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Reviewed: Nov. 7, 2008

This was really good. I half the mayo that it called for and used sour cream in it also. I also used dijon mustard. On the cooking time I just used my digital thermometer and set it to tell me when it was the right temp it came out just right that way. It was even still moist the next day when I had it for a quick lunch.

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S.J.

Cooking Level: Intermediate

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Reviewed: Nov. 6, 2008

This was a HIT!! I live in Mexico and theres no seasoned breading so I crushed seasoned croutons instead and it was DELICIOUS!! My boyfriend absolutely loved it too and he can be pretty picky! I highly recommend this recipe!

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Himeywho

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Reviewed: Nov. 4, 2008

We love this! Even my 12 year old daughter really liked it and most of us know what kind of food critics tweenagers can be! I pretty much followed the recipe as it's written. The only thing I did that I'd change is that I used store brand stuffing mix, which was fairly coarse. I think it would have coated better if I would have crunched it into smaller crumbles. It was still very delicious!

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Wendi in Ks

Cooking Level: Intermediate

Home Town: Hoyt, Kansas, USA

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Reviewed: Nov. 4, 2008

This was very tasty but I cooked it too long 45min to 1 hr would be plenty

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cindylea13

Cooking Level: Intermediate

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Reviewed: Nov. 3, 2008

Excellent recipe and very easy to make. We loved it. I substituted Chinese Hot Mustard for the regular mustard but think I will try a bit more next time. I also added fresh garlic. I too, did not have stuffing mix so used bread crumbs and the chicken stayed moist. I only cooked the chicken for 35 minutes (2 breasts) and then let set in the oven while I finished the rest of dinner, maybe another 10 -15 minutes. They came out perfect. This will be one dish we will have again. Yummy.

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spielyi

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Reviewed: Nov. 1, 2008

Super easy and flavorful, the coating keeps the chicken breasts moist and really adds a great flavor. I used seasoned bread crumbs and it turned out well but I would be curious to see how it would taste with the stuffing mix. My picky hubby said this was a keeper.

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April D.

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Nov. 1, 2008

I gave this 4 b/c I had to change the recipe slightly b/c I didn't have stuffing mix. I used bread crumbs that I seasoned w/ garlic salt, basil, onion powder and parsley. It was delicious - will try it next time w/ the stuffing mix and I'm sure it will be a 5!

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Cooknmama2

Cooking Level: Intermediate

Home Town: Bridgewater, New Jersey, USA

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Reviewed: Oct. 31, 2008

Quite tasty, however, I think there is too much mayo. Also, use a meat thermometer. 1 1/2 hrs is way too long for chicken. You'll end up with a dry out mess. My oven has this done in about 35 min. Because of the salty stuffing mix, no salt is really needed on the chicken. In fact, next time I will make my own stuffing mix to avoid so much salt.

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mermaid

Cooking Level: Professional

Home Town: Coupeville, Washington, USA

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Reviewed: Oct. 29, 2008

Good options instead of the traditional chicken, all left over were eaten up the next day by my husband. I did like that it was pretty crunchy and gave it some texture.

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OhmyDLM

Cooking Level: Intermediate

Home Town: Milford, Maine, USA

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Reviewed: Oct. 28, 2008

Good easy recipe. Use bread crumbs instead of stuffing and reduce the time to about an hour. May need to cover it near the end.

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Niko2bfree

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Reviewed: Oct. 15, 2008

This is a great and easy recipe. Also turns out great when substituting pork chops for the chicken!!

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SYEATTS

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Reviewed: Oct. 5, 2008

This was good, I think it could be better. I will use 1/4 cup of mayonnaise and 1/4 cup of sour cream next time. I tasted the mayonnaise too much.

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Kristen

Cooking Level: Intermediate

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Reviewed: Sep. 30, 2008

Read the reviews and here's what I did: Really didn't measure, but for the four chicken breasts I had on hand here's what I did... Mostly (plain)yogurt with a little mayo and a little melted butter and a Generous amount of dijon's garden harvest mustard and a good teaspoon of dry mustard powder to give umph to the flavor.. from there I used salt n pepper on the chicken before coating in the above mix and then in italian breadcrumbs. I baked them in a 400* oven on a foil lined sheet lightly sprayed with non-stick spray .. with foil on top for twenty minutes and foil removed for the last twenty. They came up to temp. resting before I cut them. EASY and fast to assemble and BIG POSITIVE reviews at my dinner table. :) This will be a standby recipe! Thank you for posting.

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MOMMYITSGOOD

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Reviewed: Sep. 22, 2008

A little messy to prepare, but excellent taste, and the chicken turned out really moist.

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SBCHINCHILLA

Cooking Level: Expert

Home Town: Ponca City, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Sep. 17, 2008

I scaled the recipe down to 3 servings for 3 large chicken breasts. Baked 1 hour (covered with foil first 30 minutes). I mixed in panko bread crumbs with the italian flavored for more of a crunch. Watch closely as not to overbake or it will be dry.

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