Reviewed: Oct. 20, 2008

I made several changes to this recipe. I only used 3 chicken breasts, which essentially doubles the sauce. I also substituted sour cream for the yogurt. I cut the chicken into bite-sized pieces as it sauteed and after I had boiled the marinade, I added a little water to it before pouring it in with the chicken becuase it had gotten too thick. I served the chicken over black beans with a dollop of sour cream. Very good with these changes.

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SunnyCook

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Oct. 15, 2008

Very good! I followed some other posters' suggestions and made 2 batches of the marinade rather than boiling the leftover marinade to make the sauce. About 2 minutes before the chicken was done cooking, I added some thawed Hanover Brands "Latino Blend" to the pan which consists of black beans, corn, onions, and green chiles. It was a wonderful one pan meal!

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jpowell

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Reviewed: Oct. 14, 2008

When i boiled the marinade, it burned/disappeared and I had to make more. I had to stick this in the oven to get it to cook. It had a dry, flavorless taste.

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KKH3

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Reviewed: Oct. 12, 2008

This was delicious! We doubled the sauce, which worked out well. We kept the amount of dijon that the recipe said to use, but used sour cream instead of yogurt. I would eat this again and again!

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Allie

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Reviewed: Oct. 9, 2008

Great tasting recipe. I doubled the marinade as per earlier reviews and it turned out great. Will make this again.

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Diana

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Reviewed: Oct. 9, 2008

I doubled the sauce recipe for only 3 breasts and still didn't have enough. the flavor of the sauce was really unique and saved us from the "we're having chicken again" feeling. I had some trouble with the sauce causing the chicken to stick to the pan and start to burn but caught it early enough and it wasn't at all noticeable. Really different meal that I look forward to making again.

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HLyn76

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Reviewed: Oct. 8, 2008

This was a great combination! I made a couple modifications though. When you arew cooking the chicken add some boullion so that the chicken doesn't dry out. I also used sour cream instead of the yogurt. I paired this dish with the Cilantro-Lime Rice and it was perfect!

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Courtney

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Reviewed: Oct. 7, 2008

I made this for seven firefighters - They really enjoyed the mix of flavors. I added a little chopped cilantro, diced green chilis and chopped Anaheim Peppers to the marinade and served the chicken with spanish rice and black beans. I had chopped onions, Chopped Anaheim Peppers, chopped cilantro, sliced tomatoes, diced green chilis and shredded cheese on the side. Yum!

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aerobajo

Cooking Level: Intermediate

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Reviewed: Oct. 6, 2008

Very simple and very good! The only reason I tried this was because one of the reviews said their children had seconds. My children are very picky and HATE chicken. However they love anything with a little mexican flare and loved this! Thanks for this 5 star recipe!!!

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Laura

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Reviewed: Oct. 5, 2008

I did not care for this.

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chris

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Reviewed: Oct. 4, 2008

I used spicy golden mustard and added fresh mushrooms halfway through the chicken-cook time and it was wonderful!! My v articulate husband's exact words were, "That was good. I mean good, good." SUCCESS!! Thank you!

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Pam Smitty

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Reviewed: Oct. 4, 2008

The mustard taste was too strong for me. I did double the recipe as other suggested, but this recipe was lacking something.

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GlynisTM

Cooking Level: Professional

Living In: Nashville, Tennessee, USA

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Reviewed: Oct. 4, 2008

This is a winner! The original recipe left us with some big questions like "What kind of salsa?" When I went to the grocery store I wondered about many possible choices: mild, medium (they had no "hot"), mango? I'll bet any of the fresh salsas in your market would work but would make this an entirely different dish. The medium-hot salsa proved to be too tame for our tastes. I first added a bit of LA hot sauce, but it was still kinda' bland. 'Corrected that with a few dashes of habanera extract. Also, don't forget to salt it lightly. There are only two of us at home now, but I (the "hubbie") usually make a recipe for 4 or 6, and we use the excess for other meals. This morning I sauteed one of the leftover picante chicken breasts with two coarsely diced fresh tomatoes from our garden. Delicious, healthy, and compatible with our diet if the caloric estimate for one serving is correct. As I said at the beginning, "this is a winner!" IMHO. Don't just copy it. Modify this recipe to suit your tastes and clean out your refrigerator. P.S. In looking at the other ratings, you either love this or you hate it.

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HubbieCook

Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

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Reviewed: Oct. 3, 2008

Delicious! I used my own homemade salsa and sour cream. The best compliment - my boyfriend had seconds! Samdiem

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SandieM

Cooking Level: Intermediate

Living In: Summerside, Prince Edward Island, Canada

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Reviewed: Oct. 3, 2008

Wonderful moist chicken, 0 after marinating this for 30 minutes pored everything into a 9X13 clay baking dish and cooked it in the oven @ 350. I added 1/2 cup chopped onion and I added extra of all the other ingredients as I had 4 large chicken breasts. Will try this with spicy salsa next time would be great in a wrap, we had it with Caesar Salad

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Vicki

Cooking Level: Expert

Home Town: Burlington, Ontario, Canada

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Reviewed: Oct. 2, 2008

Way too much mustard. Mustard in most dishes should be like a first kiss. A bit on the light side. It should enhance not be the main taste. Pairing dijon mustard with salsa is odd. Something like an onion mustard would be better. And use only about 1 tablespoon instead of a 1/4 of cup. That is alot of mustard. Yogurt doesn't really go with this recipe. Yogurt is usually used to tame the hit in a dish such as a spicy curry, so it would tame the heat of a spicy salsa, but use a good Mexican sour cream instead.

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mermaid

Cooking Level: Professional

Home Town: Coupeville, Washington, USA

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Reviewed: Jul. 16, 2008

Great recipe, I love the blend of flavors. I throw the salsa, mustard and lime juice in a zip-loc bag and leave in the fridge while I'm at work so this is ready to cook when I get home. I've never topped with the yogurt and I don't think it needed it.

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WISTERIA1431

Cooking Level: Intermediate

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Reviewed: Jun. 24, 2008

Great dish, will definitely make again.

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Kristan

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Reviewed: Jun. 1, 2008

Delicious! I'm always looking for yummy, healthy chicken recipes, and this is a keeper.

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Marci

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Reviewed: May 30, 2008

All of my family loved the dish. Even my old Japanese grandmother who is not fond of any kinds of spicy foods liked the chicken. I took some advises and only put 1tsp of Dijion mastard. Add more salsa and used only 3 chicken brests. They were delicious! Thank you.

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