Neely's Deviled Chicken

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It was just okay. I would either add the mustard OR the orange but not both. The flavors didn't go well together. I used dates instead of prunes. It was an unusual but pleasent addition.

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Delicious! I didn't think we would like the prunes, but they added the perfect flavor. Spicy, citrus and great for our Halloween dinner!

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Made this for dinner tonight 10/30/10. Very good and easy to make. I love the combination of wine and dijon mustard, they always work well together. I do need to brown it better next time to ensure better looking results in the end, my pot may not have been hot enough. Perhaps I'll try it again with lemon in place of orange. I bet capers would be great in this also. I served this with rice pilaf (using up the rest of the can of broth/stock I opened, along wiht a veggy. Love the Neely's, I wish I had them for neighbors.

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Searched for chicken and orange recipe and had the good luck of finding this - what a yummy choice. Used boneless, skinless breasts; after reading reviews, cut pepper flakes and hot sauce in half and omitted prunes (may try adding prunes next time, My family says these are the best chicken breasts they've ever had.. Very light and moist. Immediately became a fave at our house.

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Easy to make and so good! I used small boneless skinless chicken breast instead and it was simply wonderful.

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My 16 yr old thought this was the best meal he's eaten in his life. It was so full of flavor he kept coming back for more, as did I...lol Excellent recipe.

Stacy
Orlando Fl

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This has definetly become a favorite in our home. We aren't fans of prunes so I leave those out. It's become a MUST each month and a GREAT meal for entertaining! Thanks Neely's!

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This was really fantastic. I'm not a big fan of dark meat, but with this recipe I would eat it every night! The meat fell right off the bone so we scooped it up and put it in a multigrain wrap with some lettuce and other yummy veggies and everyone was running into the kitchen for seconds! My sister also whipped up a great peanut sauce to go with it and it just enhanced the dish. Will definitely make this one again!

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We love this recipe, when I met my husband he didn't care for dark meat, only breast meat, but now after making this and other with dark meat, he doesn't care for white meat much anymore, plus the taste of this recipe is excellent. We make it all the time.

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My husband and I put this dish together. I had never cooked with boneless skinless chicken thighs, but he likes dark meat. I could see by the amount of hot stuff we were putting that it was going to be too hot, so I didn't use as much red papper flakes as called for - I cut it in half, but used all the rest of the spices. He felt the orange flavor was too strong, but the heat wasn't bad after we got to eating it. My granddaughter ate two helpings and said she really liked 'hot' stuff! If I try this again I won't make it so hot, nor use as many prunes.