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Reviewed: Mar. 15, 2008

I used extra firm tofu with this and it turned out pretty good. I cut the tofu into 1/4" thick slices & followed instructions except that I only baked the tofu for 30 minutes total.

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natalie

	Living In: Long Beach, California, USA
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Reviewed: Jan. 18, 2008

Very simple with items on hand. I made mine with chicken breasts. Unique and tasty flavor. Thanks!!

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I normaly don't follow a recipe exactly, I did this one.Cooked to internal 175 let rest covered 15 minutes. Very moist, flavourful. Will try again with garlic under skin and onion, garlic, celery in cavity

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Ed.Dolanski

	Cooking Level: Expert Home Town: New Haven, Connecticut, USA Living In: Chilliwack, British Columbia, Canada
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Reviewed: Oct. 18, 2007

We are still undecided about this recipe. The taste is good but the sauce around it has been staying soupy. It gets a nice crust only on the tip-top of the chicken. I will try it again and maybe give a quick broil at the end to make it a bit more crispy!!

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D89BUTTONS

	Cooking Level: Intermediate Home Town: Kansas City, Missouri, USA Living In: Grain Valley, Missouri, USA
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Reviewed: Oct. 7, 2007

This was delicious and took almost no effort. I used frozen chicken breasts instead of a whole chicken.

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ccahoon


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Reviewed: Sep. 29, 2007

This was very easy and tasty, produced an impressive brown glaze with an exotic flavour. I made it simpler by not cutting the whole chicken into pieces, just cutting it down the breastbone and flattening it out in my dish 'butterfly' style. I mixed all the ingredients to be added in a jar and poured them straight on, brushing the sauce over the chicken a couple of times whilst cooking. I also took the advice of another reviewer and exchanged 1 Tbsp of molasses for honey. Took only a few minutes to prepare and my family were very impressed with the appearance and taste!

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Sarah Katherine


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Reviewed: Sep. 27, 2007

I made this chicken last night for dinner - my husband and thought it was fantastic! I used 4 chicken thighs with the skin on. I followed the recipe as written (but used grainy Dijon mustard) and when it was time to add the sauce, I used a turkey baster and slid some of the sauce under the skin of each thigh. Of course we didn't eat the skin but it really kept the chicken juicy and flavorful.

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jmbubble


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Reviewed: Sep. 21, 2007

Following the advice of other reviews, I tried this on boneless pork chops first and it was really good. The leftover sauce in the baking dish was excellent served with the sliced chops. Even good cold the next day!

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sandybird

	Cooking Level: Intermediate Living In: Orlando, Florida, USA
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Reviewed: Jul. 21, 2007

Great recipe and blending of flavors. I have tried this one a few times and experimented a few times. I agree that this one was intended for pork. I like this little add on I used - 2 T. good bourbon and 1 T finely minced pecans along with a pinch of high quality cayenne pepper. Also, I sub'd a T of honey for one of the T's of molasses. You can't go wrong with the original recipe and this one is fun to play with and find new possibilities.

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GRAVYMAN

	Home Town: Memphis, Tennessee, USA
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Reviewed: Feb. 3, 2007

This was an interesting combination. I used bone in skinless chicken.

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KALICEC


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Reviewed: Jan. 24, 2007

Made this for dinner last night, it was very good and flavorful. I just used boneless, skinless chicken breast and it turned out wonderful. Husband loved it!

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atkjme


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Reviewed: Aug. 13, 2006

My family loves it! Great for using up those things that seem to sit in the cabinet forever!

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xezer

	Cooking Level: Intermediate Home Town: Towanda, Pennsylvania, USA
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Reviewed: Feb. 22, 2005

Can I rate this if I used pork? It was great! I seared the pork chops before baking and only had 1.5 lbs., so there was extra sauce to serve with rice. The only thing I'd eliminate would be the salt. I don't think it's needed with the mustard. Otherwise, this is definitely a "keeper". Maybe sometime I'll try it with chicken.

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WYOCAT


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