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Marinated for 9 hours and made exactly as directed. When it pulled it out of the oven the buttermilk and yogart had separated and it did not look very yummy. However, upon eating, the chicken was SO tender and the basil taste was nice. My husband said that it was "excellent". As mine cooled I could taste more and more of the brown sugar/dijon combination that I din't think went together as well. I did go ahead and give it 4 stars since my husband raved.

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Krista Roes August 18, 2008
Mustard Basil Baked Chicken