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.
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.
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.
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.
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.