Reviewed: Jul. 31, 2008

Oh my gosh, this is very good! Marinated for about 4 hours and basted about every 15 minutes, cooked for 1 hour and 15 minutes. So tender and juicy, not too sweet, not too mustardy, perfect! Will make again!

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2 users found this review helpful

Reviewer:

gpanr

Reviewed: Jul. 19, 2008

This recipe is AWESOME! I just added a little garlic powder to the powder mixture and I was sooo good.

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5 users found this review helpful

Reviewer:

Mrs. Cooks a Lot

Cooking Level: Expert

Home Town: Queens, New York, USA

Living In: Wilkes Barre, Pennsylvania, USA

Reviewed: Jul. 17, 2008

Everyone in my family loved this! I have made it twice so far and it's great!

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1 user found this review helpful

Reviewer:

joan

Reviewed: May 21, 2008

Wonderful, delicious recipe! I doubled the sauce as suggested by other members and used 4 chicken breasts. We loved it. The leftover were chopped up and used in a wrap the next day!

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4 users found this review helpful

Reviewer:

DaDoubleJs

Cooking Level: Intermediate

Living In: Miami, Florida, USA

Reviewed: May 19, 2008

Loved it. We like the sweet sauces and I was worried about the mustard so I added some more apricot jam. I also doubled the sauce and it was great! Will definitely make it again

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1 user found this review helpful

Reviewer:

Jen

Reviewed: May 8, 2008

A really tasty honey mustard flavor. The ingredients blend together nicely. If you like honey mustard that has a more mature flavor vs. a dipping sauce flavor, this is the recipe for you!

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Reviewer:

Jessika393

Cooking Level: Intermediate

Reviewed: Apr. 19, 2008

I read this wrong and added about a tablespoon of curry and about 3/4 cup apricot preserves. It smelled strong but the taste was fabulous and we're not that fond of curry. UPDATE: My family complained because the sauce ended up slipping off the chicken and really not flavoing it. I decided I would cut chicken tender into bite size pieces, cook them a little in a frying pan with oil then add the sauce to the pan. It works out really well. I may add a red bell pepper, toasted sesame seeds, a little soy sauce, whatever. I may leave out the curry and mustard and add soy sauce and Thai Kitchen sauce. I even used a little maple syrup once because I didn't have honey. It cooks up in a frying pan very quickly and doesn't require the oven so is great in the summer months. I serve it over rice. It's really good. I had never considered chicken and apricot jam before finding this recipe so thank you Carol for a vertile and delicious recipe.

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Reviewer:

sandy

Reviewed: Apr. 11, 2008

This was very good. I used boneless chicken breasts cut in half (3 large ones) and only needed to bake for 40 minutes. I also substituted orange marmalade for the apricot jam. Very nice flavor! Served over rice. My kids enjoyed it too!

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1 user found this review helpful