Reviewed: May 8, 2006

it was ok a little bland but everyone was busy eating....

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Reviewed: Apr. 22, 2006

This is tasty and EASY, which is why I gave it 4 stars. It wasn't my favorite, but I've made it 3 times now because its so simple. I only cook the chicken for 35 minutes though, and used a blend of italian breadcrumbs and romano cheese in lieu of stuffing.

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Alicia G

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Reviewed: Mar. 2, 2006

I'm giving this recipe 5 stars, but I didn't cook it as indicated. 1 and 1/2 hours is too long for this recipe. I baked at 400 for an hour. I also didn't have any premade stuffing so I crushed up some boxed croutons I had and added some onion powder, garlic powder, oregano...a little shake of everything. It turned out great.

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ENVIROCHICK

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Reviewed: Feb. 16, 2006

I gave this recipe a four at my fiance's recommendation. I thought it was more like a three however. There is nothing wrong with this recipe, it just isn't anything special. I only baked for 30 minutes and it turned out perfectly. I mixed the mayo with dijon mustard. I would say a dijon is a must. The chicken just doesn't have a very strong flavor. You really need to pair this dish with something that has a stronger flavor. I served with wild rice and a broccoli and mushroom casserole.

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Navy_Mommy

Cooking Level: Expert

Home Town: Ocean Springs, Mississippi, USA

Living In: D'iberville, Mississippi, USA

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Reviewed: Feb. 8, 2006

This recipe was fabulous! Like others, I used italian bread crumbs and dijon mustard. I baked the chicken breasts (which were not thin) on 400 degrees (gas oven) for about 50 minutes. The meat was extremely tender and juicy.

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Rachel

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Reviewed: Jan. 17, 2006

loved this recipes my husband is a picky eater and not a big fan of chicken but he enjoyed easy deviled chicken i will be making again

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mdfain

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Reviewed: Dec. 13, 2005

I'm the cook, Wifey and my two sons are my test subjects. They gave this one 5 stars.

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Joreid

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: Huntersville, North Carolina, USA

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Reviewed: Sep. 24, 2005

I posted this recipe and since then I've found that 1. I like boneless skinless chicken thighs better (more juicy & flavorful) and 2. I use a digital thermometer now and don't go by the time listed.

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tatdragn

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Reviewed: Aug. 27, 2005

Pretty good..I used crunched up Ritz crackers instead of breadcrumbs. I gave this 4 stars instead of 5 because of the long cooking time.

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HONKADOODLE

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Reviewed: Jul. 13, 2005

Excellent and simple. Very juicy, crunchy and flavorful. Highly recommended.

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SHE2RATZ

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Reviewed: Jun. 28, 2005

A good little mid-week recipe. However, I found the cooking time to be way long! Chicken was definitely dry from overcooking. I'll be cutting at least 15 minutes off next time I make this.

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KAYCJ

Cooking Level: Intermediate

Home Town: Greensboro, North Carolina, USA

Living In: Los Angeles, California, USA

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Reviewed: Jun. 22, 2005

WE LOVED IT! I used bone in breasts, and used 1/4 cup mayo with 1/4 cup sour cream and they turned out perfectly. Next time I'll add a little more mustard

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TERRIS911

Cooking Level: Expert

Living In: Troy, Ohio, USA

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Reviewed: Mar. 31, 2005

This is a truly impressive recipe! The mayo/dijon combination serves to seal the chicken... it came out very moist. The cooking time sounded too long, but I was pleasantly surprised. I served it with wild rice, and it was definitely a hit. For those that like dijon, I would add an extra tablespoon or two to the mixture; as is, it is quite a subtle flavor. an easy-to-prepare new favorite!

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THEPAMPEREDLAWYER

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Reviewed: Nov. 2, 2004

Very easy and very good recipe!

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KUL567

Cooking Level: Expert

Home Town: Rome, Lazio, Italy

Living In: Tempe, Arizona, USA

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Reviewed: Oct. 30, 2004

the mustard and mayo combo give it such a good flavor... i used miracle whip and this dish was great!

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SARAHBEAN98

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Reviewed: May 8, 2004

This is such a delicious, easy recipe! I have made it both with the stuffing mix and with the Italian bread crumbs and both ways are equally good. A great dinner for when you want something tasty to eat but don't have a lot of time to prep. Thanks for the recipe!

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ALUMINUMCHEF

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Reviewed: Jan. 9, 2004

This was excellent! I used Italian Bread Crumbs like other users and it turned out great! I used Dijoun mustard with the mayo. This is a keeper!

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DASTUBBS

Cooking Level: Expert

Living In: Andover, Minnesota, USA

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Reviewed: Nov. 11, 2003

This was a nice change from the usual chicken recipes. The mustard and mayo gave it a nice twist. I didn't deviate from the recipe at all, and it came out great. Thanks, Monica!

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