Reviewed: Apr. 24, 2012

Extremely flavorful chicken! We also used panko bread crumbs. Next time I'll use a pan with low sides because I suspect the high side on the corningware kept it from fully browning in the last 15 minutes even though it was uncovered.

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Reviewer:

GELOGENIC

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Cooking Level: Intermediate

Home Town: Washington, D.C., USA

Living In: Fairfax, Virginia, USA

Reviewed: Nov. 30, 2011

Used Panko crumbs, made it more crunchy.

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Reviewer:

Deb K

Cooking Level: Intermediate

Living In: Lenexa, Kansas, USA

Reviewed: Oct. 22, 2011

Great for an easy chicken dish! Very flavorful

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nittanybrittany

Reviewed: Sep. 4, 2011

i gave it 4 stars because i had to change a few minor things. i only had dijon mustard so i mixed that with 1tb of honey. i also used panko bread crumbs mixed with bread crumbs from leftover homemade bread.this came out so good and so full of flavor! i don't understand the reviews of it being bland or the ones where it is too much mustard flavor. i also didn't have any grease floating when i uncovered it. the coating crisped up nice for me after i removed the foil and cooked it about 10 mins longer.for a recipe that i wasn't sure of..it turned out to be a winner in my house! thanks a different and delightful recipe.

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Reviewer:

true

Reviewed: Jul. 30, 2011

Always looking for new chicken recipes and this one is a keeper!! I didn't have paprika so I used cumin and it worked great! I also sprinkled a little bit of lemon pepper to taste as well. This is going into my regular rotation!

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MrsB101009

Reviewed: Feb. 22, 2011

This chicken is amazing! I LOVED this! I doubled it because we have a large family. Small changes I made- cut slits in the chicken and stuffed with fresh garlic as suggested before, mixed brown sugar in with the mustard, only put the mustard mixture on the top of the chicken, added parm. cheese, salt and pepper to the italian bread crumb coating, only covered the chicken for about 30 mins of the cooking time and I cooked it on 400 degrees instead. I made this with honey roasted red potatoes from this website, cheddar biscuits and creamy garlic pasta! We will be making this again!

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Reviewer:

chasty

Cooking Level: Intermediate

Reviewed: Feb. 6, 2011

Not great but very good. I needed more bread crumbs than the recipe called for but other than that everything worked out fine.

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Reviewer:

Subvet

Cooking Level: Beginning

Home Town: Islip Terrace, New York, USA

Living In: Princeton, Texas, USA

Reviewed: Nov. 21, 2010

Pretty good overall but here are a few suggestions: I used a Dijon mustard=very good! But go easy on the lemon/water drizzle because the chicken was swimming in greasy water to the point where the crumbs didn't stick. Broil the chicken for the last couple minutes to keep it crispy.

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Reviewer:

laseivert

Reviewed: Apr. 28, 2010

This was so good! I pretty much stuck to the recipe with the exception of the following: Used unseasoned panko crumbs, Olivio instead of butter, and I baked it for 30 minutes on 425 degrees. I also removed the foil for the last 7 minutes of cooking to crisp it up. Topped with a pinch of locatelli romano, which I also mixed about 2 tablespoons in with the panko. It was so delicious, I will be making this again. Low calorie too! Served with roasted asparagus spears, and brown n' serve rolls for the man in the house. Excellent! In a later version of this, I put fresh mushrooms in the dish and let them bake with the chicken. Oh my! This recipe is now a weekly favorite at mi casa!

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Reviewer:

Nette F

Cooking Level: Intermediate

Home Town: Parma, Ohio, USA

Living In: Lakewood, Ohio, USA

Reviewed: Apr. 7, 2010

I followed the recipe exactly as listed. I found that the chicken was a little dry. I didn't love the flavor. Maybe it was the type of mustard that I used (a good brand, not cheap). This won't go on my list to make again. Sorry!

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