Reviews & Comments

I made this last night and it was a hit with the family. I already had my chicken in a freezer bag to thaw so when I was ready to cook it, I just added the salt & pepper to the bag, shook it but then added the mustard mixture and shook again. Then all that was left was to dip them in the breading. It was so easy and delicious!

My family loved this recipe!! It was easy to make....my 8 year old daughter did most of it with my supervision. She loves to cook and this was a great recipe for her. She is also a pretty picky eater & she loved it!

I use equal amounts of Italian seasoned bread crumbs and freshly shredded parmesan cheese. I use about one Tbsp. of Dijon or honey mustard, and half a tbsp. of Worchestershire sauce to kick up the flavor a notch. I make the full recipe and freeze what the two of us don't eat in one meal. To re-heat, I thaw partially in the microwave, then finish in the toaster oven.

Not bad, but not great either. I scaled it back to make 2 servings. The chicken came out perfectly cooked, very juicy, and - with a few modifications - the breading stuck like glue and had a great texture. That's the good news. The bad news is, as others have mentioned, it just doesn't have a whole lot of flavor, which, when you consider that there's only 1/3T of Dijon per breast, isn't surprising. If you want a Dijon flavor, you're going to have to up the mustard considerably. For the breading, I did as some suggested and dredged the breasts in flour first, then the butter/Dijon mix, then the breadcrumbs. The breading stuck like glue, even when I dropped one of them trying to turn them! I thought it was funny that there was no salt/pepper, so I sprinkled Montreal seasoning on the breasts before I breaded them. I used 1 1/2 T of Dijon on just 2 breasts, and I still felt that it seriously lacked flavor. I might try just a mustard coating, or maybe even some dry mustard. It was also store brand Dijon - perhaps a brand name would be better. I heated one up the next day, and the flavor was way better. Also putting some dill on it helped! All in all, a not bad, very easy dish with a lot of room for experimenting.

Easy and very tasty to make, feel free to Doctor it up any way you want, I made this for a Church Potluck and it was huge success.