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This was really good. I thought that the mustard would be over powering but it really wasn't. I think next time I'll try honey mustard. The best thing about the recipe is that the chicken stayed really moist.
I loved this chicken, it was so tender. The next time I make it, I'm going to use spicy mustard to increase the flavour.
Very easy! I also added honey to the recipe. Nice taste, chicken was moist.
So easy! I also added honey, and I really liked the flavor. I cut the chicken into strips and they were perfect for my 3 year old too.
So quick and easy. I happened to have honey in the house the first time I made this so I used about 1/2 cup of honey along with the mustard. The flavor was great! The second time, I didn't have any more honey so I made it just like the recipe said and it still had good flavor but I would definitely use honey if you have it..just adds more flavor
We liked this, but it wasn't fabulous. I added a little honey for sweetness. My husband took one bite and went to the fridge for some sauce to put on it.
We really enjoyed this recipe! We were looking for low calorie recipies for the weeknights and were really surprised with this recipe! Great amount of flavor with just mustard and bread crumbs, and only 150 calories..you can't beat that! Thankyou, we will be making this again.
There is nothing extraordinary about this recipe but it was simple and good. I added honey to the mustard as others had and used garlic salt, pepper, and onion powder to season my bread crumbs for extra flavor. I doubled the recipe and the time and my chicken came out moist. Thank you!
This was very good. I used honey mustard because that is what I had. Iam giving this 5 stars but we didnt love it because I over cooked it and it was al little dry but that was my fault. The taste was delicous! thank you
Yet another keeper from Bergy! This was SO easy and SO good. i butterflied the chicken and stuffed fresh spinach in and then followed the recipe. The result was a nice, light, crispy crust that really made the chicken moist. Thanks for posting the recipe!