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I hate to mark low, but the mustard in this was very over powering. I halved the amount for 4 breasts, and I wish I had just put a smear on each one. I love mustard, but it really did dominate. I plan to make this again, but I think I will mix 2tbsp mustard and 2 tbsp mayonaisse to tone it down. I also cooked the breasts for 30 minutes total, and they were cooked to perfection (in my oven). Sorry Rise to take your recipe apart.

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JustJanS March 26, 2002

If you like garlic, you'll like this recipe! I made this last night and it was wonderful. I skimmed to about 1/3 cup on the bread crumbs for 2 chicken breasts. Thanks,Risë - it'll be staying in my recipe file!

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Maine-iac March 05, 2002

We used 2 T mustard and italian breadcrumbs. It came out really great. We will use this recipe again. Thanks!

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willowhisper1 June 20, 2002

This is excellent! Although, I'm a college student, so when I'm making a larger batch to eat over a few days, I leave out the bread crumbs & add them when I go to reheat the dish. That way they don't get soggy & gross over the course of a few days.

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Chef amfox June 15, 2009

My family loved this! My husband took one bite and declared "Mmmm". Always a good sign :] I didn't cover this dish, I just baked them in the oven so they would have a crispy coating. I adore the mustard/garlic taste and served these with Diggy's Sicilian Green Beans. Outstanding!!!

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Denise! December 07, 2002

Love garlic and mustard so this went over well with me. The thing I would change though is to cook the chicken on a rack. That way the whole piece would be crisp rather than the bottom side being mushy. Tasted good though.

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Tebo November 29, 2002
Baked Mustard Garlic Chicken