Good but wouldn't make it again. Not really a big fan of the peanut taste, and I don't want to have to haul out and then clean up my food processor just to make a crumb coating when there are so many other great choices out there without having to do that. If it had really knocked our socks off then it would be worth the effort but this one just didn't do it for us.
Everyone loved this. I didn't have chutney so I used peach preserves. Definitely a keeper.
Didn't have honey so I used molasses,didn't have panko so i used breadcrumbs and really it worked fine. Also used chicken breast cut in halves. The mango chutney was made from scratch (1st time) and it was very good . Served with Jasmine rice with leek & parsley. My husband love it.
This chicken dish was delicious, very easy weeknight meal.
Whole family enjoyed. Will definately make again!
So good! Big hit with the family! Will definitely make again. Couldn't find peach chutney so used Peach preserves instead. Turned out great.
This was delicious. I used whole-wheat panko, and as I couldn't find peach chutney, I substituted peach-apricot preserves.
I used salted peanuts and it had a great zesty flavor!
WOW- so easy, delicious, and tender. I love to cook, and often select recipes that say they are "Quick" so that we're not eating at 9:30, but many still take an hour + to prepare from start to finish if you don't have everything chopped, measured, etc. beforehand. This really did take about 20 min total to prepare and cook, and it was absolutely tender and delicious. I didn't have peanuts, so I used walnuts and it turned out great. I did serve with apricot preserves as well as honey mustard for a variety of toppings. This is a very versatile recipe that could be used to top a salad, pasta, or as is. I used to pan-fry in oil and butter, but this is just as tender (and crispy on the outside) without the calories and fat. I didn't have cutlets, so I cut chicken breasts length-wise to make them thin. I rated it 5-stars, maybe not the most elegant meal for a "special occasion," but it is 5-star worthy in its ease to prepare and delicious flavor.
This was such an easy recipe. My husband and I really enjoyed it. I did not have panko breadcrumbs so I substitued. I toasted bread and then put it in the food processor along with the peanuts. I also did not have the chutney so I used apricot preserves. It was delish!! It was a lovely mix with the brocolli and sweat potatoes. Simple, tasty and definitely worth making again and again.
Pretty straightforward. Easy to make and tasty. If you like peanuts (I do), then you'll probably like this recipe, but it's not going to blow you away. It's a good weeknight staple.
Good family dinner. Not impressive enough for first-time guests, but good for familiar friends. We used Alder-smoked Moosetard from a local brewery here in Alaska for it. My husband and kids gobbled it up...that makes it a "do again> in my cook books!
Used chicken breast halves, pounded to an even Â½" thickness and Major Gray's chutney instead of peach. Otherwise made to recipe and got lightly browned, crunchy & juicy chicken. Served with sweet potato mashed with orange-mango juice and steamed broccoli. Very attractive on the plate, nice combo of flavors & textures.
I just couldn't get over the strange taste combination of the peanuts, mustard and the chicken.
We love this recipe, it is one of our weekly staples. I usually get a lot of skinless boneless chicken breasts for the week, so I use these instead of cutlets. You just have to watch the cooking time and lower the temp to about 350/375 and cook for about 20/25 minutes if you do this. We like them without the chutney, so we don't even bother with it.
This recipe was delicious and very easy to prepare. I served it with baked sweet potatoes and corn and it made a great tasting quick meal. My hubby loved the chicken and requested that I make it again. The peanut flavor went very well with the honey-mustard and the chicken was crisp on the outside, but moist and tender inside.
I just prepared this recipe for the first time tonight. I've been cooking for my 62-year-old husband for 30 years; here's what he thought of it: Chickn is outrageous! OutRAGEous! mmm...wait till you taste it! The chicken is so tender and the topping nice and crunchy....mmm...absolutely delicious! I served it with carrots with butter/cinammon and chopped pecans and buttered parsleyed noodles. A simple yet special weeknight dinner, elegant enough for guests. Also a great recipe for kids to prepare, just a few quick, simple steps.
This dish was awesome! I was looking for a recipe for sweet potatoes when this popped up, lucky me. The chicken was very easy to prepare and the honey mustard sauce with the touch of peanut flavor was a treat. I served this dish with grilled sweet potatoes and asparagus. I modified a little (using a little less honey) and made extra basting sauce for dipping instead of the chutney. This was an easy enough dish to make on a weekday night and impressive enough to have for a special occasion. My boyfriend and I enjoyed this dish immensly and it will be going in my weekly dinner book.
This is the best fast chicken recipe! I've made this several times already, following the recipe exactly (though I don't strictly measure). The chicken turns out moist and tender.
These are very good and easy - we served with my mom's homemade peach jam and sweet potatoes. Yummy! However, the cooking temperature caused my baking sheet to warp - I might cook them at a lower temperature or in a different type of dish (e.g. a casserole dish that is thicker).
Super easy weeknight meal filled with flavor. I made some extra honey mustard to serve on the side.
I thought this one was just okay, although my husband said he liked it. I wasn't crazy about the combination of mustard and peanut flavors and it's didn't get very crispy in the oven. I don't think I will make this one again, but it's worth a try for anyone who is interested in it. On the plus side, the chicken stays incredibly moist and tender when cooked so quickly at the high temperature.