Reviewed: May 20, 2012

This is very, very good. And almost too easy. I did use 1/2 cup of regular mustard and 1/2 cup of a honey mustard dipping sauce. Also I took advice of from a couple other reviews and marinated the chicken in the mustard for about an hour before baking. I cut my chicken breasts into 2, so only had to bake for 40 minutes.

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Reviewer:

Julie

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Cooking Level: Intermediate

Home Town: Iona, Idaho, USA

Reviewed: Mar. 7, 2012

My hubby loves this chicken! Very good

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Reviewer:

bcatalonilim

Reviewed: Feb. 14, 2012

My family LOVES this recipe!!!!! Couple of notes... be sure you pound chicken to a somewhat even thickness I as others did, put the onions in a plastic bag and take the meat hammer to it so it's more like crumbs. This allows it to adhere a bit better to the chicken. And just for complete coverage, I cover one side of chicken with mustard and press into onions and place down on baking dish. then spoon mustard on exposed side and cover with remaining onions. Be generous, they crisp up wonderfully!!! Thanks for such an easy yet awesomely delicious dish!!!!

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Reviewer:

chrissy

Reviewed: Feb. 8, 2012

This is the best chicken EVER! Have served it to a variety of people and everyone has raved about it. It has become the most requested dinner at our household.

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Reviewer:

Jean

Reviewed: Jan. 31, 2012

This is a great recipe as is. My wife doesn't like mustard, but she asks me to make this often. I make it as written but it is simple enough to make some changes to as well. I sometimes add a couple of tablespoons of honey, or blend two different mustard's, or use a different mustard altogether. I get wows no matter how it's made. GREAT RECIPE THANKS!

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Reviewer:

wfroment

Cooking Level: Expert

Home Town: Grandview, Missouri, USA

Living In: Chamois, Missouri, USA

Reviewed: Dec. 27, 2011

This was amazing! I was a little skeptical cause chicken drenched in mustard seemed like it would be chokingly strong...but it was delicious and I will definately make again.

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Reviewer:

Jalibean

Reviewed: Dec. 13, 2011

Very Very Yummy! I used a mix of dijon mustard and honey on the chicken. I crushed up th onions as much as possible, and I didn't really have a problem with them sticking. I also used chicken legs and broke them into thighs and drumsticks and baked on a baking rack for about 50 mins. This came out much tastier than any breaded chicken I've ever had!!

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Reviewer:

DeanaNicole

Reviewed: Dec. 13, 2011

Great!

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Reviewer:

Heather M

Reviewed: Dec. 3, 2011

It was good, but not great. My spouse made it with thighs, so that might be the issue, but it was VERY mustardy and, well, fine.

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Reviewer:

revjcs

Reviewed: Nov. 15, 2011

This was very good. I used the suggestions of others and put the paprika, garlic salt and salt on one side. I used Honey Mustard. I didn't have any problems with getting the fried onions to stick. After I pounded the chicken breasts I put them in a zip lock bag and poured the mustard in and let them sit for about 15 minutes. I then put the fried onions in a different zip lock bag to crush them. Poured the crushed fried onions in a pie dish and then put the mustard covered chicken in the pie dish to coat. Came out beautifully. Because I only used 2 breasts that were pounded, I only had to cook them for 40 minutes and they came out done and juicy! This is definately on my rotation and will be trying it out with different mustards. Thanks for sharing the recipe!! :)

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