Reviewed: Nov. 18, 2009

If I could give this recipe more then FIVE stars I would. Fantastic! Tender, sweet and easy.

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kbresler

Cooking Level: Expert

Home Town: North Hollywood, California, USA

Living In: Thousand Oaks, California, USA

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Reviewed: Nov. 18, 2009

My husband really liked this and it was so easy to prepare. I cut the recipe in half and used a tblsp. less of the butter. I also increased the amount of mustard by a tsp. or so.

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Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Nov. 18, 2009

Used equal parts mustard and dijon. Try using Panko breading for this. We did and it was fantastic. Dipped in sauce and then rolled in Italian flavored Panko. Turned the sauce into a reduction and then drizzled over the chicken before serving. Outstanding!

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Jason H.

Cooking Level: Expert

Home Town: Plantation, Florida, USA

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Reviewed: Nov. 16, 2009

I love this dish because it tastes great, and it is easy to prepare. I added a little white wine to the mix. Also, I've used Agave syrup instead of honey. Those of you watching your sugars will love this option. My family loves this meal prepared with either method! When I make it again, I'm planning to add a piece of Swiss cheese just at the end of the baking time and melt it under the broiler. Enjoy!

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Randy Bossert

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Reviewed: Nov. 16, 2009

Pretty good! We took the advice of other reviewers and cut the butter in half. We also used equal parts honey and Dijon, choosing an amount intermediate to those described in the original recipe. After dipping the chicken in the sauce, we coated in bread crumbs and baked. We reduced the sauce down and used it for dipping - wonderful! Unfortunately the sauce separated, but it was still a great addition (we though the chicken alone didn't quite have enough flavor). We were impressed by how moist the chicken was. Next time we will try basting (without breading) as the original recipe suggests.

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Tiff

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Reviewed: Nov. 14, 2009

This was good! I didn't have any honey so I used 1/2 cup brown sugar instead. Still made a tasty sauce for basting the chicken.

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Yumstiry

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Reviewed: Nov. 13, 2009

My husband liked this so much, I had to make the exact same meal 2 days later with the leftover chicken. I did use 1/4 cup butter and played around with the honey/mustard ratio. I also put in some garlic powder and curry powder. I'm thinking this will be made often!!

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Reviewer:

lalynnhussey

Cooking Level: Intermediate

Home Town: Columbia, Tennessee, USA

Living In: Lahaina, Hawaii, USA

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Reviewed: Nov. 11, 2009

I (and my family) loved this chicken!! It was so tender and really simple to make. The best part about it? I had all the ingerdients on hand. The worst part about it? I didn't make enough for seconds LOL

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Canakat

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Reviewed: Nov. 11, 2009

This was really good! I actually used pork instead of chicken, because that was what I had. I will make this again!

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pepperk2

Cooking Level: Beginning

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Reviewed: Nov. 11, 2009

I added two teaspoons of curry powder! (more or less to taste!

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stevo

Cooking Level: Expert

Home Town: Warwick, Rhode Island, USA

Living In: Falcon Heights, Minnesota, USA

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Reviewed: Nov. 11, 2009

Really tasty and makes lots of sauce which I used over rice. I might use more Dijon in the future for a bit more kick.

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Becky C.

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Reviewed: Nov. 11, 2009

This was delicious!

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Megan

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Reviewed: Nov. 10, 2009

I have to say, this is the first recipe that I HAD to review. It was amazingly good. I cook for 2 men (my boyfriend and our roommate) and they both LOVED this. My boyfriend asked me to make this part of our regulars. The only thing I think I changed was I had used slightly less honey but it wasn't much. I basted every 10 mins for a total of 4 times and it was perfect. I also did use 1/2 cup of butter, it thinned the sauce making it easier to baste and make the perfect coat on the breasts. I will definitely make this again and again.

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butterfli

Cooking Level: Expert

Home Town: Cape Coral, Florida, USA

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Reviewed: Nov. 10, 2009

I tried this with pork chops and it was WONDERFUL! My husband (who doesn't like mustard at all) ate two pieces. :)

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MrsPentzer

Cooking Level: Intermediate

Home Town: Othello, Washington, USA

Living In: Broomfield, Colorado, USA

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Reviewed: Nov. 9, 2009

I just cooked this tonight. Wow! It was hard to believe so much flavor with such little prepartion. I followed the recipe exactly as it should be done the first go around, then I will change anything to our taste if it is needed next time. Well let me tell ya, nothing had to be changed! This recipe is great as it is written. I would not change one thing. Anything that can make my husbands head turn to me and say, "This is really good, hon", is a keeper. Thank you, dfries for posting it for us!

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Terri's Best Recipes

Cooking Level: Expert

Home Town: Philadelphia, Mississippi, USA

Living In: Spring Hope, North Carolina, USA

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Reviewed: Nov. 9, 2009

Husband REALLY liked this when i made it with pork chops.

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Jrhome

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Reviewed: Nov. 7, 2009

absolutely awesome!!!!!!

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Helena

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Reviewed: Nov. 6, 2009

its a good quick recipe that goes well with salad... i added a spicy mustard (about 1.5 tablespoon) to give it a little kick... its good

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Reviewer:

rbmaxfield

Cooking Level: Intermediate

Home Town: Lyme, New Hampshire, USA

Living In: Montpelier, Vermont, USA

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Reviewed: Nov. 5, 2009

Very simple to make and the whole family loved it. Everyone wanted seconds

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Paula

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Reviewed: Nov. 5, 2009

Yummy! I cut the butter, honey, and dijon mustard to 1/4 cup for 4 breasts but I still had a ton left over so I will cut that in half again next time! I also added cayenne pepper and garlic powder (just couple sprinkles) and then topped with breadcrumbs with the last basting. It is flavorful and moist!

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