Reviewer:

kellie335

Cooking Level: Intermediate

Home Town: Oregon, Illinois, USA

Living In: Columbia, South Carolina, USA

Reviewed: Jan. 15, 2011

I made as written and this was very tangy and tasty. The mustard was more dominate than the Picante for sure. The finished dish looked nothing like I imagined it would. The oil made the mustard and picante kind of separate and curd up but it still tasted really good.

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Reviewer:

Soup Loving Nicole

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: West Fork, Arkansas, USA

Reviewed: Nov. 10, 2010

u should definately double the sauce, and save some to put over chickden

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Reviewer:

David

Reviewed: Oct. 27, 2010

This was great! I served it with 4 cheese rice-a-roni. My son and husband loved it. I think next time I will add more picante and a little less mustard. I was pleasantly surprised by the flavor.. I will absolutely make this again

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Reviewer:

Dannica

Reviewed: Jul. 1, 2010

This chicken was incredible! My husband raved about it and is already asking when I'll make it again... even though we just had it last night. =) I substituted yellow mustard as I didn't have dijon and it came out yummy!!

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Reviewer:

mlewis

Reviewed: Apr. 22, 2010

I found it a little salty but not bad and my guests loved it!

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Reviewer:

MoniqueJ

Reviewed: Aug. 18, 2009

I like the simplicity of this recipe. I found it a bit bland but would punch up the flavour next time with dried peppers and a bit more Dijon. Thickening the sauce before the final step would help it to adhere to the chicken.

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Reviewer:

TRAILHR

Reviewed: Mar. 25, 2009

Loved the flavor! I marinated for several hours because it was convenient to put in the refrigerator early in the day. I browned the chicken and then baked in the oven at 350 for 30 minutes. I would prefer to mix more of the picante sauce and mustard to put a spoon full on the top of each piece of chicken before baking. Came out very tender and tasted great.

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Reviewer:

Cheri

Reviewed: Jan. 25, 2009

My family loved this recipe! Just enought kick to taste great without it being too spicy (I used a mild salsa as we don't like too much spice.)I also added some cilantro and it was great. Served it with Quinoa, which kept the feel very light, and a blend of fresh cooked brocholli and carrots for added color and texture.

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