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Saucy Honey Mustard Chicken

Saucy Honey Mustard Chicken recipe
photo by:kraft
On the lookout for a new way to prepare chicken breasts? How about with PHILADELPHIA Cream Cheese Spread, Italian dressing and honey mustard?
time
prep:
5 min
total:
20 min
servings
total:
4 servings, one topped chicken breast each
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posted:
12/6/2006
We often have baked chicken and this was a great new taste for us!
posted:
12/1/2006
It was really good. The things I did differently were that I used low fat cream cheese (you couldn't tell it was low fat) and I doubled the sauce. It was really good with rice. Next time I will pound my chicken a little thinner so that it will cook faster and easier. Deffinately a keeper.
posted:
11/28/2006
This recipe has a very unique taste. It was quite delicious. Thank you, Kraft. I will definitely make this again...and again...and again...
posted:
11/27/2006
A quick and easy meal. The sauce is great! I will make this again and again...
posted:
11/26/2006
My family loved this. Even my 3 year old daughter ate it... And that says alot!
posted:
11/22/2006
I cut the leftover chicken up the next day, covered it with the sauce, and wrapped it up in a flour tortilla . Very good quick snack.
posted:
11/22/2006
I just mixed all ingredients together then poured on chicken and let it simmer for a couple minutes and it turned out excellent.
posted:
11/22/2006
My entire family liked this chicken recipe. I will double the sauce portion next time, so we have more sauce to put on our rice.
posted:
11/21/2006
It was very mustardy, so my 6-year-old made a face, but he ate it. I probably overcooked the chicken, because I'm paranoid like that, but it browned up and darkened the sauce. It was pretty good that way! The chicken ended up drenched in the sauce during the "heat and stir" part, so that was tasty. Surprisingly good.
posted:
11/20/2006
This has become my husbands new favorite, and my kids couldn't get enough. I actually mixed all the ingredients together in a bowl and then poured over the chicken so I could let it simmer at a low heat. Added a touch of sherry, to die for!!!! Very rich, so definitely needs the rice to cut it. SO SIMPLE!!!
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