This recipe is very similar to a chicken dish served at a local well-known restaurant. A friend of mine was kind enough to share it. It includes chicken breasts topped with mushrooms, bacon and cheese cooked in a honey-mustard sauce.
This recipe is very similar to a chicken dish served at a local well-known restaurant. A friend of mine was kind enough to share it. It includes chicken breasts topped with mushrooms, bacon and cheese cooked in a honey-mustard sauce.
I've been visiting this website for a long time, but this is my first review. Just had to tell you,found this in the "Daily Recipes" section, took it home and made if for dinner last night. My husband, a former chef, mumbled thru his second bite, "Keeper". High praise indeed! I took advice from earlier reviewers, marinated the chicken in worchester sauce, lime juice and garlic (NOT and optional ingredient in our house), left out the light corn syrup (never use it) and used a good stone ground mustand. Found the "zing" some of the others were looking for. I think the corn syrup is just too much sweet with the honey to stand up to the mustard. Served it over thin spinich noodles, there was no leftover sauce. This is on the menu the next time we entertain. Thanks!!!Read More
I've been visiting this website for a long time, but this is my first review. Just had to tell you,found this in the "Daily Recipes" section, took it home and made if for dinner last night. My husband, a former chef, mumbled thru his second bite, "Keeper". High praise indeed! I took advice from earlier reviewers, marinated the chicken in worchester sauce, lime juice and garlic (NOT and optional ingredient in our house), left out the light corn syrup (never use it) and used a good stone ground mustand. Found the "zing" some of the others were looking for. I think the corn syrup is just too much sweet with the honey to stand up to the mustard. Served it over thin spinich noodles, there was no leftover sauce. This is on the menu the next time we entertain. Thanks!!!
This is the best recipe that I have made from this site yet. DO NOT USE CORN SYRUP and try to avoid using regular mustard but use dijon. I thought about just buying an already prepared sauce but realized people were raving about it. DON'T CHEAT YOUR TASTEBUDS. Make the sauce..it takes 5 minutes. Avoid use of a ton of pans. I fried the bacon, drained some of the grease, sauted mushrooms in bacon grease, then sauted chicken (seasoned with garlic powder, salt, pepper, onion powder ) in that grease which added extra flavor to the chicken. Pound the breasts (they will cook faster and the bac/mush won't fall off) and make sure they are brown to avoid having to bake longer. This recipe says to bake 15 mins but I took others advice and did 30 to make certain my chicken was cooked all the way. It's safer that way especially if your meat is thick (tastier w/ thin breasts). I think you only need about 1 cup of cheese. Two cups is a bit much (whole bag) for 4 breasts. I made six breasts and I didn't use all my cheese. To avoid cheese from buring you could just add it 15 minutes before taking it out the oven. I baked mine with the cheese on and covered for 15 minutes then added more cheese,uncovered and baked another 15 or so till I knew the meat was done. My picky son rated this a 10. If you are serving guests know their tastes before trying this one but if they like bacon, mush, cheese...go for it!!!!
This was beyond excellent! I didn't think it sounded too good, but since I had all the ingredients on hand, I took my chances and my husband is still raving about this dish! I marinated the chicken first all day in equal parts worcestershire and Wish Bone Italian dressing with a chopped clove of garlic, then followed the recipe and it was tender and flavorful. I also browned the chicken in the bacon drippings instead of oil. I also used two extra slices of bacon and used cheddar cheese instead of the cheese called for in the recipe. I was surprised at how nicely the flavors blended in this dish!
While I thought that this recipe tasted wonderful, I thought that the 'Alice Chicken' recipe I found on this sight was basically the same, easier to make, and tasted better.
Just remember to pound/flatten the chicken or else everything falls off! :)
Good, easy and very rich. I omitted the corn syrup and sprinkled the chicken w/season salt before browning. Next time I would half the sauce ingredients.I love cheese but I would only use 1 cup 2 was just too much.
Everyone loves this recipe when I make it. The only change I made was that I sautee the mushrooms in olive oil, parsley, and minced garlic before topping the chicken with them.
Great dish. Easy to do also. I grilled my chicken breast till browned, used honey mustard instead of making it. After I took out the bacon I stir-fried the mushrooms(2 cups). Dumped that over breasts and topped with jalapeno jack cheese. Served diced avacado on top with a fresh rosemary sprig in the garlic potates.Whoa baby!!!
I used Turkey bacon for a more crisp taste. The chicken was very tender and moist, then you have the turkey bacon which is very tasty and crisp. The combination is amazing.
this is the alice springs chicken from outback steak house, I worked there for years I can tell you there is no cornstarch or onions of any kind in the entire recipe. And saute your mushrooms in a mixture of onion powder, garlic powder, black pepper, salt, and paprika.
Yum!!! :) I made this the first time as written, and after later attempts to make this at least a little healthier, I agree with other reviewers that this is just as delicious using half the cheese and bacon. I also like to double the mushrooms and throw in some baby spinach. (To be fair, if you are trying to replicate what you'd get in the restaurant, the original recipe is more accurate.) The honey mustard alone is worth 5 stars with a couple of tweaks: skip the corn syrup, use half yellow and half spicy brown or dijon mustard, onion powder instead of flakes (more pleasant texture, and no onion bits sinking to the bottom). I definitely don't *buy* honey mustard anymore! Thanks Beckie!!! :)
I am in love with this sauce..How delicious. As I ALWAYS do with any chicken I make-I let it soak in buttermilk all day(1cup milk 1tbs white vinegar or lemon juice if no buttermilk on hand)-makes the chicken sooo moist. Wiped off the milk and sprinkled with the seasoned salt and fried for 4 minutes on each side. I would def do 5 minutes because I did have to cook in the oven for 20-25 minutes as it was still a little pink after 15 minutes. I used 1/2 dijon 1/2 yellow mustard for the mustard part(for those that don't know what prepared mustard is- it is any mustard in a jar or container)I also coated the chicken in the sauce after browning and poured over the top before adding the mushroom, bacon, and cheese. Didn't reserve any. Next time I will cover the dish with tinfoil and cook for 15 minutes then remove tinfoil and let the cheese melt..that only takes a minute. Great share-THANKS!
This is similar to the Alice Chicken recipe I found on this website. I made this one to compare them and my family agreed that the other one was much better. Maybe because the chicken breasts are marinated in Worcestershire sauce? Baked in oven instead of fried. I used Marie's Honey Mustard salad dressing on the side.
Loved the combination of flavors and the sauce. My husband really doesn't like chicken breasts and said he would eat this anytime because it was delicious. Don't be turned off by the few bad reviews -- this is delicious if done correctly so just follow the recipe and don't change anything. We loved this and will go to bed dreaming about the yummy flavor. Went great with BV Napa Zinfindal.
Thank you for sharing this recipe, Rebecca! This one is a winner for sure. I am not a big fan of mustard, I used Dijon, the spice from the mustard, and the sweetness of the honey made an out of this world sauce. Here are the changes I made: As others had mentioned, I browned the chicken in the same skillet that I cooked the bacon in. Also, I prepared the dish in the morning, (skipped the seasoning salt on the chicken) instead I prepared the dish put all the sauce on the chicken, and put the entire thing in the refrigerator, and let it set until dinner. Then I pulled it out of the refer, put it in the oven, and baked it for about 30 minutes. TRY THIS RECIPE, you will not be sorry.
A super recipe. I rate ***** for taste. 1 * for nutrition, (IF you need to reduce sodium level). (AllRecipies evaluation of 1714 mg sodium is a LOT per serving!). I am not talking about the recipe "as changed", but "as written".
Very good chicken! Family loved it. Will definitely make again!
WONDERFUL! the BEST chicken yet! I marinated it in some Whorcheshire sauce, squeezed a whole lime, a couple cloves of garlic and pinch of sea salt- the flavor was great!
Just made this tonight and it was delicious! We did make some changes based on others' reviews. We used 1/4 cup of dijon and a 1/4 cup yellow mustand. We also used onion powder insteard of flakes just for the sake of texture. Otherwise, followed it as written. Definitely will make again but not often since it is not very healthy! But worth making. We also added some green onions on top for garnish which was really good. Thanks.
Love, love, love this recipe! It's as close to the restaurant version as it can be! I cook the bacon, then use the same pan (with the bacon grease) to cook the chicken and then use that same pan to saute the mushrooms. Adds tons of flavor!
This was by far one of the best recipes I've tried!! Our neibor's came for dinner and they don't like mushrooms, but they both asked for seconds and the recipe! I reccomend cooking the baking in a pan, removing it and then cooking the mushrooms in the bacon grease. It sounds fattening but if you use turkey bacon it cuts out a lot of fat but adds lots of flavor!!!
This is one dish I make approx. twice a month. I wouldn't change much, but OMIT the corn syrup, it's way too sweet. Once you try this awesome dish, you will adapt (mayo/mustard) ratios to your tastebuds.I use Dijon Mustard. p.s. pat bacon dry,it does get greasy with the cheese!
Excellent recipe. The first time I made it, I used the bacon strips. It was difficult to eat with them sliding everywhere, so I've decided to use bacon bits the next time. The other thing--I tasted too much of the mayo. I'm gonna ease up on that. Thanks for the recipe!
Great recipe! I alter it sometimes to be a bit healthier- turkey backon, fat free mayo and cheese. I've yet to make this for someone that doesn't love it! Thank you for this recipe!
Wow! Just finished eating it. Hubby loved it. We are eating clean so omitted mayo. But it didnt take anything away from it. Instead of veg oil, I used EVOO. Used sauted onions and garlic, added to mushrooms. Its a keeper. Thanks for the recipe. Dawn
Too fatty! Would not make again
I don't know what more I could say about this recipe. It was MAGNIFICENT!!!! I don't use salt in my cooking (cheese and bacon add enough) so I just sprinkled onion and garlic powder over the chicken. I drained most of the bacon fat out of the skillet and then sauteed the chicken in what was left (about a tablespoon). Once the chicken was out I threw in the mushrooms for about five minutes. I didn't reserve any of the sauce, but used all of it in the casserole and topped with pepper jack cheese for a little zip. Thanks so much for an absolutely wonderful dish; my hubby and kiddies loved it!!!!
Wow, everyone raved. I doubled the recipe, but would suggest that you not make the recommended quantity of honey mustard sauce as it was clearly too much. The recipe was delicious. I did cook it ten minutes longer than recommended and delayed topping the chicken with the mushroom, bacon and honey mustard until after the breasts cooked ten minutes in the oven.
Oh my word... SOOO good, the Calories are crazy, but if you haven't eatten that much for the day, you're good to go... I didn't use the Corn Syrup, cause that is way too much sugar, and I baked mine inthe oven for 35 minutes at 375 after browning and adding all the stuff to the top, was great, we had it with Brocolli!!! YUM YUM
With 45 minutes till dinner, I discovered I didn't have enough main dish to serve. My daughter quickly logged on to Allrecipes and entered the ingredients I had on hand-Chicken, cheese & bacon and Voila!!! Aussie Chicken appeared. My husband pouunded the meat while I made the sauce. My daughter diced the bacon and sliced the mushrooms and through them in a pan. I sprinkled the chicken with seasoning salt, microwaved it until just pink, poured on half the sauce,spread on the mushrooms, bacon and sprinkled with cheese on hand. Popped it into the oven and twenty minutes later listened to my quests "OOOH and MMMMM" over it. I heated the left over sauce for anyone with a wicked sweet and sour tooth!!! and served along with rice and green beans. What a great dish! Thanks.
As someone who has worked for this particular restaurant for 10 years, I'm telling you if you want it authentic, grill the chicken first with just a salt and pepper blend seasoning, then layer the honey mustard sautéed seasoned mushrooms, bacon whole then Monterey Jack and CHEDDAR cheese.... at least that's how they make it there :)
Very yummy! I made this for a dinner party and everyone loved it. I also browned the chicken breasts in the bacon fat and sauted the mushrooms in it too. I prepared it the day before, and just didn't put the cheese on until after baking it for 15 minutes the next day. Then I popped it in the oven for another 10 minutes. Very nice flavour!
THIS WAS AWFUL!!! It had no flavor. I was fooled by the reviews. This is the worst recipe I have ever tried.
Can't believe how much this taste like the one dish at Outback Steakhouse.
Wow. I have to admit that I was a bit skeptical of the mushrooms, cheese, and honey mustard sauce together, but wow. I already said that. It was so easy to make and it didn't take 5 dishes to make it. That in my opinion is a major plus. Rebecca thank you for posting. This is definately a keeper.
I thought this recipe was good but nothing to rave about. It is similar to "Alice Chicken" found on this website only you add mushrooms and make your own "homemade" honey mustard sauce. (in fact, I like the sauce better than any store-bought stuff and will probally use that part of the recipe for other things more than I will use on chicken). Overall, it is a good and easy recipe and I will probally make again but only when I am bored and have nothing better to make. I don't feel that this one will make my top 10 list. I appreciate the change of pace just the same.
My family LOVES this recipe!! When marinating, I usually add some worcestershire sauce. I also BBQ'd the chicken for a little added flavor. If you don't want to BBQ the chicken, I suggest cooking the chicken breasts in the bacon drippings. It pulls all of the flavors in the recipe together and I have found that the chicken is more tender. I also grate my own cheese. I buy large blocks from the grocery store and grate them in the food processor. The cheese is more moist that way and I find that it melts more smoothly. It might be one more step and may make the recipe a little bit more tedious but I think you will see that it is worth it. I have made the recipe with mashed potatoes, baked potatoes, new potatoes and homemade french fries. A very good recipe for the whole family and for guests. Enjoy!!
I've never had this at the restaurant, so I can't do a comparison. Let me just say this, though: This recipe has knocked the previous "best chicken" recipe back a notch in my book! This was quite easy to prepare, though a tad time consuming for me (I'm a little slow in the kitchen!). the sauce, which marries the bacon and mushrooms to the chicken so well, could well be used on some seafoods and vegetables or even as a salad dressing. I didn't have any problem with it being "fatty" or with the sauce being too dull. Absolutely top cabin chicken - Thanks, beckie!
My guests and I really loved this dish. It was full of flavor until the very last bite. I would warn though that it is a very heavy and rich dish.
The three of us all thought this was good but would not make again. My husband and son said the bacon & cheese were the best part. We were not "Wowed" by the honey mustard in this recipe.
Thanks Rebecca. We loved it! Used cheddar cheese since that was all I had on hand. Followed directions exactly. The sauce was so easy to make - had extra - used it the next day on a sandwich made on french bread, a declicate leafy lettuce, thin slices of black forest ham, brie cheese, tomatoes and the sauce - Outrageous!!
If there was a way to give his 4 3/4 stars I would! This was a great way to make chicken! We eat a lot of chicken, so I'm always open to new ideas. The only thing I will do differently next time is to use my own honey mustard for the chicken. The honey mustard in this recipe is a tad sweet for our liking. I do think everyone should try the recipe as written first! Thanks so much for this new way I will be making chicken!
So good! Marinated the chicken for a day ahead in italian dressing and worcestershire sauce and it was amazingly moist and juicy! Didn't use the corn syrup and used 1/2 dijon mustard and 1/2 yellow mustard. Great sauce! Used mushrooms that were sauteed with onion. My guests loved it!
Best chicken recipe I've ever tasted! I didn't have to change anything about it. Its great just the way it is!
Like everyone else, I loved the chicken. I omitted the mushrooms.
20 STARS!!!!!!! This recipe was the best! Just like the chicken at the restaurant. SO EASY and SO GOOD!!!!! I think sliced scallions on top would be even better! I did use bottled honey mustard sauce to save time and ingredients. Absolutely awesome!! Thanks! Erin
This recipe tastes EXACTLY like the chicken I like at my favorite resturant, which incidently burned down earlier this year. Hubby thought I outdid myself on this one! :) I used pre-sliced mushrooms, pre-shredded cheese, and real bacon bits to save prep time.
Very tasty... ended up with plenty of extra sauce so I used it as a marinade for more chicken a few days later.
This requires a little fussing with the ingredients, but the results are worth it. My husband voted this recipe a "keeper."
This is always a hit with my husband and kids. I have tried several variations on this recipe, and this is a very good one. This honey mustard sauce is definately definately excellent. It makes all the difference to use this sauce and not a bottled variety. I highly recommend flattening the chicken, tonight when I made it I was in a hurry and skipped that step but it actually ended up taking me longer due to the extra cooking time needed for the chicken. I make extra mushrooms for me and my husband, and just leave them off the kids. Kind of a lot of steps, pans and calories, so this is a once in awhile treat for us. Very good recipe, thank you Rebecca.
This was a big hit for us. I made as directed with the one exception of the corn syrup. I didn't have any, and after reading the reviews, it seemed like it would be plenty sweet without it, and it was. The homemade honey mustard was DELICIOUS! Don't cut corners by using premade...it's very quick and easy to make, and was awesome! Will make again for sure!
I am only 12 and I could cook this! It was great. My whole family loved it. My brother didn't like it that much, but that is okay because he is a picky eater anyway. I wouldn't change a single bit of the recipe. It was fine just how it was.
Followed review suggestions and didn't use corn syrup and the only mustard I have is spicey deli. I mixed [uncooked] mushroom slices into the sauce and spooned it onto the chicken n eyeballed the cheese. Crushed some turkey bacon ontop after it was baked - so freakin good! Thank you for posting the recipe!
This is a fantastic chicken recipe, left out the bacon and used raspberry honey mustard dip. My boyfriend begs me to make this, says it is the best chicken he has ever had. I will be making this over and over again. I will experiment with different cheeses and sauce. Well worth trying this recipe. Thank you so much for sharing.
This was a great dish! I've never really liked chicken breasts. After this recipe, I really enjoyed it. I followed a few suggestions (sautee mushrooms in bacon drippings and cut out oil). For the most part, I followed the recipe to a 't' for the sauce, however, I suggest tasting the sauce as you mix ingredients so that you end up with a sauce suited for your tastes.
What a treat. I will definitely make this one again and again.
Very good! A keeper! I didnt' use any corn syrup and it was still a bit too sweet, will cut down on the honey next time. I used cheddar instead of Monterrey jack. Didn't have onion flakes so made it without. Wasn't sure what's seasoning salt so used a combo of chimichurri (pepper + garlic + olive oil + cilantro + parsley + red pepper flakes + paprika) + salt, it was DELICIOUS! Since no one in my family likes chicken breasts I used 6 drumsticks and baked for 30min on 380F. Didn't like the bacon fat so I used ham slices instead :) I also left out the mushrooms since I needed it for the spaghetti. This is a very good recipe that you can make lots of alternations!
Very good recipe without too much work. I liked the different flavor as I'm always out to find a new way to serve chicken. I grilled the breasts instead and used chopped green onion in place of the minced, dried onion. I also added some mushrooms to the topping and enjoye the added flavor. My husband enjoyed it and I'm serving it again for guests tonight!
I swear that my husband is the worlds pickiest eater and he really liked this. My three boys raved over it and begged me to make it again. Half of my family dosen't like mushrooms so I left them out (I'd like to make it with them because it would be even better!!!)...over all, one of the BEST recipes ever. Very elegant looking too! The only change I would make is to reduce the seasoning salt by half. I doubled the bacon and cheese to please my hubby. I added all the sauce instead of reserving half and spooned the hot extra sauce on top. WOW!! Thank you so much for this recipe!!! :-)
First I just want to say that it is ridiculous to rate a delicious recipe according to it's fat content. Did you not read the ingredients before you made it? Sorry, it is a no brainer. This was an amazing recipe and I did not change a thing. I made it for my mother (who loves the dish from the ("popular restaurant chain") and said this was even better. Thanks so much!
I made this for some guests. Everyone, including my 15 year old, loved it!!! Things that I changed...marinated the chicken in worcheshire sauce, sauteed the mushrooms in the bacon grease (added some garlic). I also used green onions instead of dried, and put some on the top, too. I omitted the karo syrup as well, tasting it before I added, and it was plenty sweet the way it was. I also used Maille's horseradish mustard. Excellent! I served this with Garlic Mashed potatoes secret recipe and Great Garlic bread, both from this site. Thanks for sharing!!!
Sorry didn't do it for me. I wondered why it took so much cheese until I took it out of the oven and realized it was the only thing that was half-way decent.
I figured from all the rave reviews this had to be good. It really was! I freaked out at the calorie count, so I cut the sauce by 1/3 to make it not so harsh on the gut. I also cut the cheese by 1/4. (I realize I just said cut the cheese!) Anyway, this was soooo good! I served this on a bed of rice. I drizzled the reserve sauce over the rice, sprinkled with some fresh parsley, then placed the chicken in the middle, then placed corn (my veggie last night) around the outer edge of the plate, sprikled with more fresh parsley, and it was awesome! Thanks to whoever came up with this one!
Very good! Could REALLY taste the mustard. Next time I may go a little easy on the mustard.
Husband couldn't say enough nice things about-- which means *PLEASE MAKE IT AGAIN!* Although we love mushroom, didn't have any, (and it was too cold to go out for some at last minute!), so used sliced onion, red and green bell pepper sautee to dress up the top. TURNED OUT BEAUTIFUL. Didn't have enough honey, so used PURE MAPLE SYRUP, which is little runnier and less sweet in place of honey and corn syrup-- but boy, did it make INCREDIBLE SAUCE! Reading other reviews, used half yellow and half dijon mustard, and after searing pounded chicken in the same pan that cooked bacon, then veggies, coated chicken pieces one side using half the sauce, then flipped them, and poured the rest of the sauce on top. Arranged the sautee mix, bacon, and cheese for 15 in the preheated oven, then served with wild rice, spooning the sauce over the rice. Will be making it again and again and again... If you don't TRY THIS RECIPE, you're missing out!
This dish was a lot of fun to prepare. The honey-mustard sauce added a special touch to the flavor. Everyone enjoyed this recipe. I will definity make this again. mmm...
I know this recipe has alot of excellent reviews, and I did make it exactly the way the recipe specified, except I cut back a bit on the cheese. We could not eat the bacon/cheese topping - it was just too salty. I probably won't make this again. If I am going to splurge on fat and calories it will be for something that tastes better.
This was a really good dish. I followed other's suggestions and marinated the chicken in worchestire sauce, finely minced garlic, lemon juice and lawrys salt. I sauteed the chicken in the bacon drippings and added the leftover marinating sauce in the pan as well and then sauteed the mushrooms in the drippings/sauce. For the sauce, I left out the corn syrup and used onion salt. I didn't halve the sauce since I had 8 chicken breast and it was just enough. I also didn't reserve any sauce, I just poured it all over the chicken and ovened it. It turned out perfect served with spinach linguine.
Yum! While I've never had this at Outback, my boyfriend has. He said it's not the same but it's still really good... I enjoyed it too. Served with some rye bread I had made and stored in the freezer (perfect!) and a homemade caesar salad (used Caesar Salad Supreme recipe from here) and we had a nice dinner in. =) I'd recommend using a mild seasoning salt--or even just S&P. I think that made a difference in the flavor... the stuff I used had a stronger that likely impacted this dish overall. Still, no complaints =)
Yes - this is an excellent recipe. It is almost exactly like the recipe at L_ _g H_ _n Steakhouse. I used to cook for Toyota and it was a much requested dish.
Wonderful recipe!! My husband asked that this be a regular meal!! It was very good!! Thanks!!
Truly delicious. I skipped the corn syrup, used a zippier mustard, and used precooked real bacon bits. It was a hit with the family and now we make it at least once a week.
Awesome! Here are the changes I made to make it lower carb: decreaase mustard to 1/4 cup; increase mayo to 1/2 cup; decrease honey to 2 TBS; omit corn syrup; add 1/4 cup Splenda sweetener. My hubby and kids LOVED it! I chose to decrease the mustard because one reviewer said it was too mustardy, and I'm not a huge mustard fan, so, I cut it in half. My daughter said "mmmmm, it's sweet and tangy!" before I'd had a chance to try it. Wonderful! Feb. 2010- We still love this recipe, and I often make it for guests. Soooo good!
I think everyone else has said how good this is - I just need to agree. It is so amazingly delicious. The chicken was juice, and the taste was phenomenal. I would not change a thing. I think this is one thing I will make for company in the future.
Great recipe and it does taste just like the chicken at the restaurant! It's easy to prepare and this is the best honey mustard sauce I've ever eaten! Note-I did not add the corn syrup & used a Tbl of fresh grated onion instead of the dried. It will be served in this house again!
I fail to see what is so incredible about this recipe. I thought we were in for a taste sensation from all the spectacular reviews, but my husband and I both felt it was only mediocre. I followed the recipe to a tee, with so subsitutions, following suggestions from other reviewers about sauteing in the bacon fat and this dish still lacked flavour.
We have made this several times. I have never used corn syrup though...think it is sweet enough with honey. I also don't rub with salt, again the bacon and cheese have enough of that. I make extra honey mustard sauce and marinate in ziplock for most the day, of course don't use the marinade for dipping. When camping we make it all in the same cast iron pan.
Great... almost a "10". Preparation time can be cut by making sauce, slicing mushrooms, shredding cheese, cooking bacon, and seasoning chicken ahead of time. This dish is good enough for company, or special occasions!
This was great! Whole family enjoyed it, loved the mixture of flavors!
My husband saw me making this and I could tell by his expression that he thought "Oh No", Well needless to say, he loved it and ask for it the next week.
Sorry, no one in my family cared for this recipe. It took some time to make and the flavor was not good. Sorry.
This recipe was DELICIOUS! It was so good that it left my wife and I literally licking our plates. So, I made a couple modifications. First, I seasoned the chicken with poultry seasoning, cayenne pepper, and seasoning salt and then covered and refrigerated for 3 hours. Next modification was that I substituted the corn syrup with a sugar & H20 mixture. I also substituted pepperjack cheese for the monterey. I omitted the mushrooms because they are not a personal preference. GREAT JOB & THANKS Beckie for the submission.
I nailed this one first time! I cooked for my roommates and everyone loved it. If you want a thicker piece of chicken you can just sautee it longer b4 it goes in the oven. I also used baby portabello mushroom slices. What a great and easy dish.
So unhealthy but so worth it! A few bites in, the family demanded that was on the "make again" list. We do not like mushrooms so I sauted some onions in their place. Did not use corn syrup and used half spicy brown mustard, half yellow. No need to add extra oil if you cook the bacon, save some of the grease and then cook the remaining ingredients in the bacon grease.
This was an incredible dish, even the picky kids liked it. I don't really like mustard that much, but this sauce is great- I'd make it as a salad dressing. Also, the chicken came out nice and juicy, although I think the cooking time should be slightly longer.
ok, nothing too special
Loved it! I left out the bacon (healthier) and it was fine without it. I also left out the syrup and used 1/4c yellow and 1/4c ground mustard's and sub'd onion powder for flakes, what a GREAT sauce!! ....will definitely make again...and again
My wife really loved this and said that she would like to serve it to company. Sauce was excellent! I even put it on some leftovers of the Cheesburger Meatloaf recipie and that was great too :o)
The mustard is SO strong that we couldn't eat it.
Loved it. Makes for a lot of sauce so next time I will cut in half.
I have to say this is one of the best chicken recipes I've had in a long time. Loved loved loved it. It was so good, that my pickie 8 and 3 yr old eat everything on their plate. That doesn't happen very often... I followed just about everything, but I only put a splash of corn syrup and you can never have enough cheese. So put as much as you like. Other then that, this will have you making it a monthly thing, if not weekly.
Very tasty dish! I can never find a package of 4 chicken breasts, always 3...so I cut each breast into two so I had 6 smaller pieces. After frying the bacon, I removed it from the pan and then browned the chicken in the bacon drippings. I cooked the chicken until it was almost done. I then removed the chicken and sauteed the mushrooms in the same pan for about 1 minute. I assembled each piece of chicken with the sauce, bacon, mushrooms and cheese and baked until cheese was melted and bubbly. Served with garlic mashed potatoes and peas & carrots. A hearty dish that is rich and satisfying. The whole family loved it. However, the sauce was a bit too sweet.
haven't tried the chicken yet, but i have made the mustard sauce and it is sooo good. i left out the corn syrup because for me, it's sweet enough with the honey. i've used it on sandwiches, chicken cordon bleu, and chicken tenders. even my 3 yr old likes it! 5 stars for the sauce!!!!
I actually made this twice. The first time I made it exactly as written and found that the composition of the recipe lacked standard, although there are many such recipes in use. The next time I experimentd with the sauce. I still ket the same quantity of mustard by using one tablespoon of dry English mustard and three egg yolks along with one sweetener, Maple Syrup and blended them well, eliminating the Mayo. I grated my onions fine and used Prague cooked ham and eliminated the greasey bacon content. Worked well!
I love this. I have made it so many times, and it remains a favorite. I use fresh finely chopped onions instead of dehydrated. The sauce is so good! Let it sit mixed together in your fridge for a a couple of hours or more to truly "blend".
Thank You I loved this recipe!! Did change it a bit, instead of just the seasoning salt I rubbed chicken with a mixture of garlic powder, onion powder, salt, pepper, and cajun seasoning. Also added about a cup of diced onions when I layered the top. Thank you for this recipe!!
This was very good. Rather than having the chicken swimming in the honey mustard mixture, I only coated the chicken with it. I then put a piece of cheese on top of the chicken to hold the mushrooms and bacon in place. My husband loved this recipe, and has requested it since!
Mayo dulled the flavor a bit. Not tangy enough.