Comments on:

By: Sarah Fowler

Sarah Fowler — Tue, 17 May 2011 02:29:39 +0000

Easy and delicious! I coated the chicken breasts in flour before dipping in the butter mixture so the crust wouldn’t fall off, used panko instead of Italian breadcrumbs and baked on 375 for 45 minutes.
Perfect! Flavorful and juicy. I’ll definitely make this again.

By: Katapillar

Katapillar — Sat, 07 Aug 2010 04:04:37 +0000

I’ve made this a few times, and it’s super yummy and easy! The first time I made it, it was a bit too salty. I’m not sure what I did wrong, because the second time – it was perfect! I use italian seasoned Panko breadcrumbs to give it more of a substantial crunch, and it worked out wonderfully.

By: natashajparker

natashajparker — Wed, 09 Jun 2010 19:40:29 +0000

This was very easy to make and tasted great too. I came home from work, whipped it up, put it in the oven, went to the gym, came home, and dinner was ready – like I said, very simple. It had a great taste and even my picky boyfriend liked it – I didn’t tell him mustard was involved. We ate the leftovers for lunch today. Really, very good. Go try it!

By: catherinej

catherinej — Wed, 28 Apr 2010 18:27:40 +0000

I had two very very contented children (6&10) this evening – thank you for your recipe

I served the baked chicken with broccoli and saffron rice and made a simple sauce with the ‘left over’ butter, a little flour and milk

If you don’t mind, I’d like to ask a couple of questions,,

1, I’m wondering if you coat the chicken fillets it in milk/buttermilk/egg-white? ( I found the coating ‘crumbled’ off the chicken when cut, this was off putting for my dh)

2. You don’t cover the chicken for the first ‘x’ number of minutes, then take the covering off? I found it took 500g of chicken almost 1.10minutes to cook.

Overall – this we will absolutely make over and over!!

By: kohlerjencooks

kohlerjencooks — Tue, 27 Apr 2010 03:14:06 +0000

this looks so good!!!