An easy, rewarding recipe. The results are similar to what you'd expect looking at the ingredient - there's no big kick-in-the-mouth flavor, but rather a pleasant, sweet, and mild flavor. Both the mustard and the honey come through clearly. As others have noted, I used a few modifications: -I used less butter. -I added a little bit of salt and ground garlic to the honey, Dijon, and butter mix. -After dipping the chicken in the sauce, I then rolled the chicken in unseasoned breadcrumbs. -I flipped the chicken once midway through baking. -Since I used breadcrumbs, I do not baste the chicken, but I did pour a little more honey on each piece a few minutes before the chicken was done cooking. This isn't gourmet, but it doesn't try to be either. It's simple, easy, and good.
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