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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Dec. 12, 2008
I've been making basic honey mustard chicken for years, but these extra few ingredients took it from good to super! It does need at least another 15 minutes of cooking, though.
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Reviewer:

Basg
Cooking Level: Intermediate
Home Town: Cleveland, Ohio, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed: Nov. 3, 2008
Great, easy chicken recipe. I made this with chicken breasts and reduced the cooking time. The curry adds a nice touch to the sauce.
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1 user found this review helpful

Reviewer:

DG Cook
Cooking Level: Expert
Home Town: Chicago, Illinois, USA
Living In: Downers Grove, Illinois, USA
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The reviewer gave this recipe 3 stars. This recipe averages a 4.55 star rating.
Reviewed: Aug. 4, 2008
I made the recipe as instructed except that I used boneless chicken breasts. I love honey mustard, but I guess I just don't like dijon mustard...it tasted like horseradish. The mustard ingredients did not list horseradish, but I could taste it for some reason. Other than that the chicken was moist and came out as it should I suppose.
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Reviewer:

Melissa
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Cooking Level: Intermediate
Home Town: Lebanon, New Hampshire, USA
Living In: Savannah, Georgia, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jul. 31, 2008
Oh my gosh, this is very good! Marinated for about 4 hours and basted about every 15 minutes, cooked for 1 hour and 15 minutes. So tender and juicy, not too sweet, not too mustardy, perfect! Will make again!
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Reviewer:

gpanr
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Cooking Level: Expert
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jul. 19, 2008
This recipe is AWESOME! I just added a little garlic powder to the powder mixture and I was sooo good.
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3 users found this review helpful

Reviewer:

Mrs. Cooks a Lot
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Cooking Level: Expert
Home Town: Queens, New York, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jul. 17, 2008
Everyone in my family loved this! I have made it twice so far and it's great!
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1 user found this review helpful

Reviewer:

joan
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: May 21, 2008
Wonderful, delicious recipe! I doubled the sauce as suggested by other members and used 4 chicken breasts. We loved it. The leftover were chopped up and used in a wrap the next day!
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2 users found this review helpful

Reviewer:

DaDoubleJs
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Cooking Level: Intermediate
Living In: Miami, Florida, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: May 19, 2008
Loved it. We like the sweet sauces and I was worried about the mustard so I added some more apricot jam. I also doubled the sauce and it was great! Will definitely make it again
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Reviewer:

Jen
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: May 9, 2008
A really tasty honey mustard flavor. The ingredients blend together nicely. If you like honey mustard that has a more mature flavor vs. a dipping sauce flavor, this is the recipe for you!
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Reviewer:

Jessika393
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Cooking Level: Intermediate
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Apr. 19, 2008
I read this wrong and added about a tablespoon of curry and about 3/4 cup apricot preserves. It smelled strong but the taste was fabulous and we're not that fond of curry.
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2 users found this review helpful

Reviewer:

sandy
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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed: Apr. 11, 2008
This was very good. I used boneless chicken breasts cut in half (3 large ones) and only needed to bake for 40 minutes. I also substituted orange marmalade for the apricot jam. Very nice flavor! Served over rice. My kids enjoyed it too!
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Reviewer:

KIMBERLY0410
Cooking Level: Intermediate
Home Town: Olmsted Falls, Ohio, USA
Living In: Strongsville, Ohio, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Mar. 11, 2008
This was great! I loved the flavor. It was also a big hit with my husband. Thanks for sharing.
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1 user found this review helpful

Reviewer:

Runvs
Cooking Level: Expert
Living In: New York, New York, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed: Mar. 4, 2008
This was very good - I didn't think it was AMAZING, but a very good baked chicken recipe.
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1 user found this review helpful

Reviewer:

katiela
Cooking Level: Expert
Home Town: Grand Rapids, Michigan, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Mar. 2, 2008
I love this recipe. I made a few changes in preparing. I cubed my chicken, breaded it, and then cooked it. Afterwards adding the ingredients to make a sauce. I added that to the chicken and served over rice. DELICIOUS. My 19 month boy also loves this!
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Reviewer:

wilbergbecky
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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed: Dec. 26, 2007
We really enjoyed this. The only reason I won't give it five stars is that I thought it was a tad too sweet. Maybe a little more mustard next time but will definitely make again.
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Reviewer:

selina777
Cooking Level: Intermediate
Home Town: Brooklyn, New York, USA
Living In: Staten Island, New York, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Dec. 17, 2007
I used boneless breasts and didn't have time to marinate, so I seasoned as directed then browned in a skillet then poured the sauce over and baked. I didn't have the apricot jam, but would like to try it again with it. Although, I am afraid to change anything because my picky picky husband said it was delicious...a word that I didn't know was in his vocabulary! This definitely will be in the rotation. Thanks
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Reviewer:

MGBJERRY
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Dec. 3, 2007