Reviewer:

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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Reviewer:

Vicky

Cooking Level: Intermediate

Home Town: Ridgecrest, California, USA

Living In: Tehachapi, California, USA

Reviewed: Nov. 5, 2011

Great Recipe!!! I made this and Cowboy Mashed Potatoes with a side of salad...We loved it! I just took suggestions from other reviewers and seasoned the chicken with salt, pepper, paprika,cayenne, onion and garlic powder. I also used bone-in chicken breasts and took the skin off....Will definitely be using this again!!! Thank you!

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Reviewer:

Trish

Cooking Level: Intermediate

Living In: Staten Island, New York, USA

Reviewed: Oct. 26, 2011

This is a surefire winner! It couldn't be easier. I used honey mustard instead of plain, and minced the dried onion rings as fine as I could for generously covering the chicken. It was just so good! I also added paprika, garlic powder and salt to one side of the chicken before rolling in mustard and onion rings, at the suggestion of other reviewers. The whole family loved it. This will become a part of our regular menu from now on. Thanks, Juliet!

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Reviewer:

LADYBUG53

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

Reviewed: Oct. 4, 2011

didn't like this! (sorry, Juliet) I tried it with both plain ol' yellow mustard and with a grainy, dijon/honey-mustard. STILL too mustard-y and the French-Fried onions were too Onion-y too! The coating fell off, too! ~ Preparation was simple, but I prefer dipping chicken breasts (or pork chops) in egg bath, then coating with buttery-round (Ritz) crackers and spraying with olive oil and baking!

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