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Easy.

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Oreochic68 October 17, 2009

This is absolurely a wonderful dish. I also doubled the sauce because we are "saucy" people and love lots of sauce. The chicken breasts were moist, juicy and tender. Great recipe, Marashin, thanks for sharing it.

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Merlot September 17, 2009

My chicken breasts were rather thick, so I would double the mustard sauce the next time. I would also either use foil on the pan or grease it. Our granddaughter, who is a picky eater, ate her whole chicken breast. My husband had another half one for seconds.

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814377 September 24, 2008

Fantastic recipe, easy with ingredients I have on hand. I added garlic thyme and a dash of cajun spice mix to both the milk and cheese mixtures to give it more punch.

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GreenGlam September 10, 2008

Followed the recipe exactly except for the chives, which I didn't have on hand; and I baked in a glass rect casserole dish instead of a cookie sheet, because I was worried about the breasts being too dry. The texture and juiciness of the chicken was excellent, and DH loved the cheesy addition. This is a nice twist on the typical baked chicken. Nice receipe also in that most of the ingredients are things I typically have in stock. I'm making for a second time tonight, and I'll bet it will be a hit again.

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Jandela February 09, 2008

This was really good. My breasts were too thick and I had to overcook it in order to make sure it was fully cooked. If I had thinner breasts to cook this with next time it would be perfect.

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geeksliced November 10, 2007
Cheesy Baked Chicken Breasts