Reviewed: Mar. 2, 2009

I agree with another reviewer that this recipe is too salty. Next time I will cut the salt in half. My husband and I really liked the other flavors though. I didn't really care for the mustard sauce though. Next time I'll just make the chicken without the sauce.

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Reviewer:

Beth*J

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Reviewed: Sep. 7, 2008

We really liked this recipe. There was a lot of Mustard Sauce left over that we will most likely use for steak fries.

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Reviewer:

KERIS1172

Cooking Level: Intermediate

Home Town: Mentor, Ohio, USA

Living In: Hambden Township, Ohio, USA

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Reviewed: Jun. 10, 2008

For some reason the chicken did not turn out very well. I thought it was way too salty, and just tasted really bland. I did not make the mustard sauce however, which might have saved the chicken, but probably won't be making this again.

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Crystal Dawn

Cooking Level: Expert

Living In: Lacey, Washington, USA

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Reviewed: May 13, 2008

Excellent, I had a house full of teenage boys and they liked the pan clean literally

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Reviewer:

libbybelle1023

Cooking Level: Expert

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Reviewed: Mar. 31, 2007

The herb crust is very tasty. I didn't care for the mustard sauce though, it was way too overpowering for the savory crusted chicken.

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Reviewer:

LMNOATP

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Reviewed: Nov. 13, 2006

The herbed crust for the chicken was excellent, very tasty! The sauce was also pretty good, although I would suggest halving the recipe; it was simply more sauce than was needed for the tasty chicken. I also added a bit of honey, which offset the strong flavor of the mustard.

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