Reviewed: May 29, 2010

I thought that this had too much mustard. It overpowered the salsa and really, who wants to eat mustard flavored chicken? I will probably play with the recipe again because I think that the idea is good, I just was not wild about my inital results.

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Reviewer:

Kristi Caldera

Reviewed: May 20, 2010

This was very tasty, moist and tender. I used the ingredients written except for the yogurt/lime at the end although it would have made a very pretty presentation. But it was just us for supper so opted against it. Also, I baked it since my stove isnt in yet. I can see where you would need to make extra marinade for the end. But the flavor was really very good. I marinated in a bag for about 3.5 hours.

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Reviewer:

gopintos

Cooking Level: Intermediate

Living In: California, Missouri, USA

Reviewed: May 17, 2010

Super tasty. Kept the chicken nice and moist. I would suggest doubling the marinade though - didn't end up having enough in the end to pour on top of the chicken.

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Reviewer:

heidicooks

Reviewed: May 9, 2010

Great! However I would suggest a few things - like others have to double the serving of sauce and use sour cream vs. plain yogurt. Also cut the mustard to 1 tablespoon, otherwise it's a bit much. Other than that though everyone loved it! Made it for a mother's day dish and had the whole family raving about it!

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Reviewer:

laurbel933

Reviewed: May 6, 2010

This is a wonderful dish!!! I marinated the chicken for about 3 hrs then sauteed the chicken as written. I threw out the marinade & added approximately 1 cup of medium salsa to the pan. I then cooked it for about 5 more minutes, til chix was done. I spooned sauce from the skillet over each breast, topped them with a dollop of sour cream & crushed taco chips. It was wonderful. I did cut the dijon mustard to 1 tble after reading the reviews. Hubby enjoyed it much!!! Thanks

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Reviewer:

ROYJEAN111

Cooking Level: Intermediate

Living In: Brooksville, Florida, USA

Reviewed: May 3, 2010

Awsome Recipe. I did 1/4 more salsa and mustard. Maybe should have left the mustard alone. But it was still tasty.

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Reviewer:

Connor

Living In: Fountain Valley, California, USA

Reviewed: Apr. 27, 2010

We really enjoyed this. I will make more sauce next time.

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Reviewer:

KRYSTILUV

Reviewed: Apr. 15, 2010

After tasting, I agree with another reviewer, you will either love it or hate it. This has a very strong flavor and is not for mild paletes. I cooked 1 pound chicken tenders in a wok without butter (the marinated chicken had enough liquid) then added the boiled sauce to the wok along with 3 carmelized onions, some frozen spinach and frozen corn. (Rice or black beans would also be good in this) For the sauce i trippled the salsa and lime juice and kept he mustard the same. (I can't imagine using the full amoung of mustard, wayyyy too overpowering) Put a spoonful of greek yogurt on top of each plate, very good. This is a great way to have chicken and vegetables that is anything but ordinary. ...Also added a few dashes or chili powder.

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Reviewer:

Cooking Level: Expert

Reviewed: Apr. 15, 2010

Had a really nice flavor...I took the advice of ohters and used Sour Cream instead-Yummy ...also I added about a cup more of Picante Sauce to get good coverage over the chicken.

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Reviewer:

Kaybella

Reviewed: Jan. 15, 2010

This recipe is fast, easy and healthy! I would recommend experimenting as with just these ingredients it seemed kind of plain. I didn't have enough salsa so added a bit of ketchup, red wine vinegar, tomatoe paste, tobasco (i like spicy), onion flakes, salt and pepper. Need the salt to balance out the lime! Also, used only 1-2 tbsp. max of mustard, olive oil instead of butter, and cooked it all in the oven, giving it a turn every once and awhile. Was delicious! It's a great base recipe to experiment with as many of the users on here have done, so don't be shy to try! I think fresh chopped up grape tomatoes would definatly add some freshness to this recipe but didn't have any on hand. Next time!

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