Reviewer:

Reviewed: Sep. 26, 2011

As the other reviews have mentioned...this does come out soggy in the pan. I have cooked it on a rack in the oven w/ great results. I do still cook it on the stove too because I get lazy & would rather dirty one pan instead of a sheet pan & rack. I know that's wierd! This method is awesome on prok chops baked in the oven. No more shake-n-bake in this house. =)

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Reviewer:

dailycook

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Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Reviewed: Aug. 31, 2011

It was fairly simple to make, but the taste was pretty boring. I made it for a group of my friends, and while none of them hated it, none of them really liked it either.

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Reviewer:

jwbrooks0

Reviewed: Jul. 19, 2011

Recipe wasn't too bad. The flavors of mustard and lemone and lime juice was nice but it doesn't get into the chicken much. Would probably marinade it for longer to increase the flavor of the chicken. Over all not bad.

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Reviewer:

amy

Reviewed: Jun. 2, 2011

Good, Good Good! I even screwed up and left it in too long, the thigh got to over 200! It STILL came out won-der-ful! I used a 11x13 pyrex.

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Reviewer:

Angelbach

Reviewed: Jun. 1, 2011

yummy just careful with the mustard

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Reviewer:

nisse05

Reviewed: May 18, 2011

Really liked this recipe

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Reviewer:

Jamie

Reviewed: Feb. 22, 2011

This was a very tasty dish. There was a lot of fat from the thighs so I think less butter would work but it gives good flavor. I omitted the breadcrumbs and seared the skin side of the thigh before placing it in the oven skin side down and then flipping. The skin was crisp and delicious!

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Cindie

Home Town: Cleveland, Ohio, USA

Reviewed: Feb. 20, 2011

It turned out pretty good. Two things I'd do if I made it again: 1) use a lot less butter. Half of this amount would have been plenty. Thighs have a lot of fat, so it was a bit greasy. Actually 1.5 T of butter and 1.5 T of olive oil would have been good. 2) I baked these in my large cast iron skillet. I would have heated it more on top of the stove so that the chicken sizzled when I put it into the pan. The coating didn't get crispy. The lemon citrusy taste was really good though. 3) I didn't have curry powder so I substituted garlic powder and it was fine.

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