Rosemary and Mustard Chicken with Vegetable Bolognese

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Like many others, I just used the butter spread part. I spread it on boneless, skinless chicken breasts, then coated them with mixture of panko & parm cheese. Turned over halfway thru to crisp both sides. Oh my gosh!! Very tasty. Have used the spread recipe on toasted bread and even cooked my eggs in it. I keep some in the fridge now.

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The chicken was delicious! very moist and flavorful. The sauce with it was ok. the chicken had enough flavor to it that it didn't need the sauce. the sauce is prob not worth the time & effort... the chicken deserves 5 stars!

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absolutely deicious, made the chicken only, we aaall loved it and the best part that I loved: all ingredients available and didn't have to go shopping"

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I did not make the bolognese, only the chicken. But, I loved the butter/mustard rub. I have a basil plant, so I used fresh basil instead, but it was still delicious. My husband loved it too. The ingredients are things that I always have on hand, and my husband and I eat a lot of chicken. This will definitely be used regularly.

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I made a few tweaks to the bolognese, making it more of a ratatouille. I added some finely diced celery & used fresh mushrooms instead of dried. I used about half a cup of beef broth to start with & 3 tablespoons of tomato paste. I didn't use wine, as I didn't want to open a whole bottle. I simmered the sauce for 30 mins until the veggies were tender & the sauce thickened. I added a tiny bit more stock/broth as they veggies cooked. The chicken didn't really take up the rosemary flavor very much & I found that there was too much grease from all the butter (even though I only used 4 tablespoons.

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The 3 stars is for the sauce only as I'm sure the chicken recipe is fabulous but since there's just the two of us I used roasted chicken breasts. I followed the Bolognese recipe to the letter (except I used all cremini mushrooms and thought the sauce tasted kinda bitter. It improved lot after I added 1-1/2 teaspoons of sugar. What could I have done wrong when others are giving it 5 stars?

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Like another reviewer, I cut the mustard butter recipe in half and spread it on boneless, skinless breasts and roasted them - still delicious. If I did again, I'd use skin-on, bone-in to infuse the flavor more. The bolonese is fantastic - even better the next day. Served with a small side of ww angel hair with olive oil and chopped parsley and a simple salad. Really good!

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Even my non-mushroom eaters liked this! I used beef stock instead of red wine (didn't want to open a bottle for a 1/4 cup and I brushed the butter mixture onto boneless, skinless chicken breasts and grilled them on my grill pan instead of roasting a whole chicken; still turned out fabulous. Served with Giada's Baked Gnocchi, yum!!

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Giada, FABULOUS DISH. We just finished our family Sunday night dinner. Everyone raved and wanted the recipe. The bolognese is rich and herbacious and the chicken is juicy and tangy. Just lovely....
I served with a simple grilled polenta and green beans. I will make this again and again.... Thank you

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This dish is amazing! The chicken is juicy and moist. The sauce is very flavorable and addicitng. Will do again. Great meal for a Sunday lunch.