Parmesan-Seared Chicken with Tangy Tomato Dipping Sauce and Twice-Baked Potatoes with Cheddar and Bacon

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The chicken was inedible. All the cheese melted off & stuck to the bottom of the pan. I tried scraping it off the pan and basically serving it as a small side to the fingers, but the taste of each individual component was just awful. On paper, it looks like a good idea, but I would not recommend this to anyone. The potatoes came out very well, however. I went a little heavier on the cheese, sour cream, and bacon and my kids enjoyed that part of the meal. But those fingers wouldn't have tasted good even if the cheese had stayed intact. Luckily, I only prepared half of the fingers and put the other half in the fridge. I'll try something different with them tomorrow.

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I have 2 fussy boys and they both loved it! Will definitely be making it again. I did not make the potatoes or the sauce. I read prior reviews and decided to use my calphon non-stick pan and had no problems. I used Kraft grated cheese in the canister instead of fresh grading myself and kept and eye on the temperature of the pan. For the most part I cooked over medium heat. I had no problems with the cheese sticking to the pan and my pan cleaned up easily.

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THIS WAS REALLY BAD!!!! THE CHEESE STUCK AND BURNED TO THE PAN. WE HAD TO TOSS THE MEAL AND GO GET TAKE OUT NOT GOOD AT ALL

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I found these comments quite humorous. I plan on making the dish this evening, and I just don't know which way to go.. bake or fry! If you have a decent non-stick fry pan, this recipe should be a breeze.Take note on that, 'yuck'.!

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The coating on my chicken also stuck to the pan. You're better off baking the chicken instead of frying it (to make sure the coating sticks to the chicken. Also, I added a touch of honey to the tomato dipping sauce to give it the sweet/tangy/smoky flavor.
Over all, the recipe was good.

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I love this meal! I will be looking into more of Robin's Recipe's. I did have to add sugar to the sauce to get that tomato taste tamed.

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Made these for my a football party & the chicken tenders & sauce were gross. Read the review beforehand & still attempted to cook on the pan, which stunk up my house & of course burned the chicken. Put them in the oven to help, but they still were not good. Plus, it took FOREVER to cook. The only thing good about this recipe was the potatoes, which I will make again.

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read reviews before hand, so made only 2 peices of chicken "seared" to start. as others said, coating stuck to the pan. i threw the rest in the oven.
i actually ended up liking the seared peices, they weren't as "dijony" tasting and i scraped up the crispy cheese and it was yummy.
baked peices were ok, but super dijony.
didn't make the sauce.
not planning on making this again.

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This recipe was very easy. I had no problems searing the chicken it came out picture perfect and the potatoes were very good ..when I read the reviews on this recipie before preparing I saw alot of people thought the potaoes were dry. I avoided this mistake by adding 2 tbl spoons of butter to the mix and used real bacon and regular sour cream and they cooked up just right. Another tip is not to follow a recipe to the tee use it only as a guideline and tweek the ingredints to taste. I made the whole meal perfectly.

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I had a hard time keeping the Parmesan on the chicken when in the skillet, so I ended up putting the chicken in a baking pan, topping with the parmesan and crisping it in the oven. The dijon parmesan chicken was excellent on its own, but the sauce was PHENOMINAL! I had to add an extra teaspoon of chili powder and the rest of the lemon to get the "kick" I wanted, but once adjusted this was the perfect addition to this meal. So much so, that we saved the rest of the sauce and used it on pasta the next night. The potatoes were a little dry. My signature touch was a little ranch. It moistened the filling a little and added a little something to the flavor. This recipe will definitely be used regularly in our family menus!