Reviewed: Jul. 19, 2009

This recipe was good but I wouldn't say it was the best. It did give me the idea to coat chicken breast with some Italian Pesto salad dressing before breading...that was very yummy!!

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javabean

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Reviewed: Apr. 1, 2009

This was really good with a few modifications. I added a dash of worcestershire sauce and used panko style bread crumbs along with a shake of parmesan cheese on top before baking. I thought it was baking up kind of dry even with the butter so I poured a small amount of chicken broth in the pan to moisten them up. The end result was a moister more flavorful chicken breast. I would make this again with my same revisions. I also used 2 kinds of mustard. Half stone ground and half Golden's spicy brown.

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Julie

Cooking Level: Intermediate

Home Town: Bristol, Rhode Island, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Mar. 26, 2009

This was really awesome. I followed the advice of some of the top reviewers and cut slits into the raw chicken before starting. I then stuffed crushed garlic (marinated in lemon and dill) into the slits before basting the chicken with mustard. I also drizzled honey on the top, after the breadcrumb mixture had been pushed on. It was excellent. My boyfriend and I ate them in big, seedy seasame buns, with a side of tabouli salad. Will definatly make again, using all varieties of mustard. Thanks!!!

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jwesthale

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Reviewed: Feb. 25, 2009

I just made this recipe. Very tasty!! I followed the recipe as it is. Didn't change a thing. Even my picky kids loved it.

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Elizabeth Swiatek

Cooking Level: Intermediate

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Reviewed: Feb. 20, 2009

I thought it was a very yummy take on the boring baked chicken. The lemon sauce mix was probably the key to it.

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SIRSETHALOT

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Reviewed: Dec. 30, 2008

I made this dish for my husband and I the other night and both of us were really disappointed. I used Coleman's mustard as another reviewer suggested in order to get the maximum mustard flavor but you could barely taste it! If I used something as strong as Coleman's to make this dish and still couldn't taste the mustard flavor, I don't think anything else will work.

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JKOESER

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Reviewed: Oct. 30, 2008

We loved this recipe! I didn't have brown mustard on hand so we used dijon. We love adding garlic to every recipe but didn't this time- and it was VERY tasty without. I did add extra Italian seasoning to the breadcrumbs about a TBS. This was VERY tasty and VERY moist! I cooked it for 10 minutes longer than stated with the cover on as my chicken was still frozen. GREAT RECIPE! 3 Kids under 8 loved it!

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FrackFamily5

Cooking Level: Intermediate

Home Town: Catasauqua, Pennsylvania, USA

Living In: Corona, California, USA

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Reviewed: Oct. 13, 2008

this recipe is great! The chicken tastes great and it's very quick and easy.

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charbunny628

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Reviewed: Aug. 11, 2008

This tasted great and was easy to make. I liked the addition of lemon butter at the end. I fileted the chicken breasts to make it more moister and flavorful.

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Kalie

Home Town: Canal Fulton, Ohio, USA

Living In: Akron, Ohio, USA

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Reviewed: Aug. 3, 2008

Lot of mustardy flavor. Very good.

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ANIACASEY

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Reviewed: Jun. 9, 2008

I tried this one night when I needed a new recipe for chicken. We eat alot of it, and wanted to try something new. We LOVED this recipe. I also added garlic to the breadcrumbs, and since we didnt have any spicy brown mustard, I added some dijon mustard to honey mustard and used that instead. It has a wonderful flavor, and smells great when it's in the oven! My picky 7 year old even loved it, and wants it again for dinner tonight!

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chefcoffman

Cooking Level: Expert

Living In: Knoxville, Tennessee, USA

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Reviewed: Jun. 8, 2008

I took Caroline C's advice and added 1 Tablespoon of honey to the mustard and Parmesan cheese to the bread crumbs and it was great! One suggestion I might make is to uncover the chicken with about fifteen minutes to go, so the breadcrumbs get a little crispy. All in all, a really good recipe.

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stylerpace

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Reviewed: May 3, 2008

Easy, juicy, and delicious. The only change I made was to added garlic powder as suggested by others.

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lgilli

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Reviewed: Jan. 7, 2008

Fantastic! Talk about simple, too! This was a big hit with my relatives! One to add to the "keeper" file!!

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LEANNA

Cooking Level: Expert

Living In: Topeka, Kansas, USA

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Reviewed: Dec. 31, 2007

DELISH!! To make this for dinner during the week is not only quick and easy but it's to indulge in a real treat. My hubby and I both loved it. Will definitely be making this again soon.

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selina777

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: Dec. 27, 2007

Easy and flavorful. I did add some garlic powder to the bread crumbs as suggested by other reviewers.

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LADYSLEW

Cooking Level: Expert

Home Town: Newark, Delaware, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Dec. 16, 2007

These were good. I used Dijon mustard and panko bread crumbs. Also, as other reviewers suggested I added a little bit of garlic powder to the crumbs. The only thing I don't agree with is the amount of butter. I only used about a half of a tsp. drizzeled over each breast and instead of pouring some around the chicken - just sprayed the pan with PAM. They came out very tasty and moist with a crisp crust. Thank you for the recipe. We will make these again for a super quick meal.

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