Reviewed: Sep. 27, 2009

Made for the second time tonight with modifications that made it even better. I only had 1/2 cup of mustard and half a can of onions so I added 1/4 cup of honey to the mustard and sprinkled the onions on top. I also sliced up an onion and put it at the bottom of the dish to make sure the onion flavor was there. It turned out really really yummy and the 2 yo even ate it. I prefer the french fried onions only on the top because when you coat the chicken in it, they get soggy at the bottom and I don't like that texture.

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CC1801

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Reviewed: Sep. 8, 2009

My fiance could not get enough of this chicken!!! I thought it was good. Added a little mayo, garlic powder and cayenne pepper to the mustard. Will make again...soon!

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SuperMommy

Cooking Level: Beginning

Home Town: Temperance, Michigan, USA

Living In: Toledo, Ohio, USA

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Reviewed: Jul. 31, 2009

This was so so good. The french fied onions really set it off. Thanks.

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Amelia1979

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Reviewed: Feb. 21, 2009

5 stars! Sooo easy and sooo tastey!! Will be making again and again. Thank you for sharing.

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CQQKEEE

Cooking Level: Expert

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Reviewed: Jan. 29, 2009

My family loved this recipe - even the picky one! I did use dijon mustard and added some bread crumbs to the onions just to have them go a little further. Next time I would use a bigger can of onions. Thanks for sharing.

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bswope

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Reviewed: Sep. 7, 2008

I thought this was a decently good, easy recipe. However, it wasn't good enough that I would make it again.

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paintedbison

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Reviewed: Aug. 20, 2008

I left the skin on the chicken and seasoned it with a little salt, pepper, and garlic powder before coating with honey dijon mustard. This recipe was so delicious. My Mom and I really enjoyed it. The crispness of the onion coating was great. Served this with a salad and mashed potatoes. I will be making this one again.

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leilani13

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Reviewed: Jul. 26, 2008

This is so good. And sooo easy. My picky husband added it to his list of favorite chicken dishes I make. It's unreal how two ingredients can taste so awesome together.

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PWRBLU

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Reviewed: Mar. 11, 2008

This was super easy and really good. My fiance and I really enjoyed this recipe.

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LisaMarie81

Cooking Level: Intermediate

Living In: Salem, New Hampshire, USA

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Reviewed: Jun. 5, 2007

Excellent!!! My husband and kids loved it. There weren't any leftovers!

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texas.momma

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Reviewed: May 30, 2007

I can only rate the mustard and onion topping because I used this on fish instead of chicken. It was delicious on cod. I made up the recipe for just two pieces of cod for my husband and I, so I didn't use nearly the amounts called for in the recipe. My husband, who doesn't really care of mustard, said to make it again. Not gourmet eating, but does everything have to take five hours to fix for a light supper?

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mermaid

Cooking Level: Professional

Home Town: Coupeville, Washington, USA

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Reviewed: May 5, 2007

Very good!!! Something different to add to our same old dishes. I have also tried this recipe with BBQ sauce, rather than mustard and it is very good as well.

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edcamm1

Cooking Level: Expert

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Reviewed: Feb. 13, 2007

This was okay. I cut the recipe in half. Nothing special, really, but okay. Don't know if I'll make it again.

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CAMEY9

Cooking Level: Intermediate

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Reviewed: Dec. 6, 2006

This recipe was easy to make and tasted fantastic. I used honey mustard and the regular french fried onions (not cheddar). Also, I used chicken breast cutlets and baked for 45 min at 375 degrees. I served it with green beans and sweet potatoes and it was a big hit!

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amc

Cooking Level: Intermediate

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Reviewed: Dec. 2, 2006

Thanks for the wonderful, easy recipe! I pounded out the chicken breasts prior to dredging them. Also as advised by other reviewers, I used honey mustard and crushed-up cheddar french-fried onions. The chicken came out very moist and delicious this way.

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Juli J.

Cooking Level: Expert

Living In: Edinburgh, Midlothian, Scotland, U.K.

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Reviewed: Oct. 19, 2005

I thought this recipe was great. I used spicy mustard and mixed with honey instead of regular mustard.

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Courtney

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Reviewed: Sep. 25, 2005

I made this with honey mustard, and crushed up CHEDDAR onions. It is awesome!!!!!

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Ginger118

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Reviewed: Aug. 4, 2005

I got caught up in the rave reviews instead of trusting my own judgment It tastes like it sounds - mustard & onions on chicken. :l I'm still on a mustard "kick," but I'll pass on this one.

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BOOKMARKER

Cooking Level: Intermediate

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Reviewed: Oct. 20, 2004

yum!! i have a recipe very similar to this and it is FANTASTIC & has been requested by many! in mine, you use 1/4 c "sweet & tangy" honey mustard (good for a dipping sauce too!), and a lot more french-fried onions - i got a big can and used about 2/3 of it - you smash the onion rings up as much as you can so they'll stick better. i cut my chicken breasts into 3-4 pieces each, just b/c i don't like big thick pieces of chicken. i baked at 400 for 25 mins. it is so delicious-looking & tasting! so crispy! i also found that getting it dipped/coated then refrigerating it for a 1/2 hour or so makes the coating stick better when finished. it ties with chicken marsala I (on this site) as the best chicken dish i've ever made!

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HEROMAINE

Cooking Level: Intermediate

Home Town: Greensboro, North Carolina, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Jan. 31, 2003

This was good! I skinned my chicken pieces and seasoned the dijon mustard I used, with cayenne, garlic and onion powders and a little olive oil. I cooked the chicken on a rack to keep the bottom crispier. Quick and easy Juliet!

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