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I like to keep dinner interesting at our house. So I'm constantly trying new recipes and asking the family to vote on them. One bite and you'll see why this was a "keeper".
Originally published as Herb-Mustard Chicken in Country Chicken Cookbook , p95
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Reviewed on Sep. 06, 2011 by TessaC
Ok, I don't like when people rate a recipe they haven't cooked...but what I can't stand even more is when they rate a recipe they obviously haven't even read. This recipe says nothing about basting the chicken with the marinade that it set in. It VERY CLEARLY tells you to RESERVE half a cup of the marinade BEFORE the chicken is added AND it says clearly to DISCARD the marinade that the chicken set in and to BASTE with the RESERVED marinade. OMG....read the recipes people!!!! And when giving an option for a different ingredient to use it doesn't have to be the same if it was the same you wouldn't need to list it. AND the recipe doesn't say anything about Italian DRESSING it says Italian SEASONING which is a similar ingredient to the one that it is replacing...they are both herbs/seasonings not a dry vs wet ingredient as the previous poster suggested.
Reviewed on Aug. 09, 2011 by Grandmaj2u
NEVER, NEVER Baste Chicken with the marinate the chicken sat in!!!! OMG you are asking for trouble. Instead make a second marinate. Use THAT for basting. Did not make it yet. But how do you come up with thyme OR Italian dressing.......not at all the same or even similar ingredient.
Reviewed on Aug. 05, 2011 by dspecht
Stop rating without making first!!!
Reviewed on Aug. 04, 2011 by pbrow68
Sounds good--but where is the nutritional information?
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